New York City
Raw zucchini, simply dressed with olive oil and lemon, makes a refreshing brunch salad or a lively accompaniment to grilled fish, meat or poultry. Cookbook author and chef Sarah Copeland shaves the zucchini ultra-thin and contrasts the vegetable ribbons with crunchy walnuts and creamy ricotta. Calorie count: only 215 per serving.
1 large, firm zucchini
Juice of 1/2 lemon (about 3 tbsp.)
3 tbsp. best-quality extra-virgin olive oil
Fleur de sel, sel gris or sea salt
Freshly ground black pepper
1/2 cup sheep’s milk ricotta or regular ricotta cheese
1/2 cup toasted walnuts, broken in pieces
Lemon zest, for garnish
- Using a vegetable peeler, peel zucchini lengthwise into long, thin strips. Toss in a medium bowl with lemon juice and olive oil; season with salt and pepper to taste.
- Arrange zucchini on a serving plate or bowl and dollop ricotta on top. Sprinkle with toasted walnuts; finish with a light drizzle of olive oil and a sprinkling of salt and pepper. Serve at room temperature.