Former Executive Chef Christophe Hille, of San Francisco eatery A16, prepares a delectable zucchini salad with parsley, mint, green olives and pecorino.
Slice the zucchini thinly along the length of the vegetable (to make uniform sheets).
Salt lightly and place in a colander to drain for 15 minutes. After this time, the zucchini should be a bit wilted, and taste just lightly seasoned.
Transfer the zucchini to a mixing bowl, add the parsley, mint and green olives.
Dress the salad with the olive oil and lemon juice to taste, mix well and place onto a serving latter or individual plates.
Garnish the top with shavings of pecorino and cracked black pepper