August 3, 2009
The last time we were in Tuscany, this simple zucchini salad was brought to our table family-style. It proves the old adage “simpler is better.” Fresh, premium, and well-chosen ingredients are key to the success of this dish. Add to that list, a good quality kitchen peeler, and a beautiful platter, and you are all set.
2 large Italian Zucchini
Extra Virgin Olive oil
Sea Salt (I prefer grey sea salt)
With a mandolin or vegetable peeler, slice thin ribbons of zucchini, discarding the first green piece as well as the last. Lay out the zucchini pieces on a platter and shave a block of Parmigiano-reggiano with a vegetable peeler over the dish. Drizzle the salad with the best quality olive oil you have, and sprinkle with sea salt and freshly ground pepper.
On a cooler night when you still have zucchini on-hand, assemble the dish in a earthenware platter and put the whole thing in the broiler for a few minutes. It will get golden in color and the cheese will melt slightly. Garnish with flat leaf parsley.