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mint zucchini salad

 
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mint zucchini salad

Former Executive Chef Christophe Hille, of San Francisco eatery A16, prepares a delectable zucchini salad with parsley, mint, green olives and pecorino.

Get Ready

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


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