In the Raw: Zucchini Ribbon Salad with Walnuts and Goat Cheese Crostini

Zucchini is another vegetable that is good served raw. The small, sweet summer zucchini can be sliced thinly lengthwise with a simple mandolin and tossed with a little olive oil, herbs  and salt. In Italian cooking zucchini is often paired with mint and I am using this flavour combination here with a little lemon balm added as well. A sprinkling of chopped nuts and scattering of goat or feta cheese make a nice addition. If I want to keep it in Italian tradition I add parmesan or pecorino cheese. If you’d like you could squeeze a little lemon over top of the salad as well. Sometimes I grill the zucchini ribbons first and then toss them with the olive oil and other ingredients but today didn’t.

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Ingredients:

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2 small yellow zucchini

2 small green zucchini

2-3 tablespoons olive oil

Coarse sea salt

Freshly ground pepper

2 green onions, green and white parts chipped

1/2 cup walnuts, chopped

A handful of fresh mint leaves, chopped

A few leaves of lemon balm, left whole

1 cup cheese: goat cheese, feta, queso fresco, parmesan, pecorino etc.

1 lemon, cut in wedges for serving

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Directions:

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Wash the zucchini but do not trim the ends. They look pretty when sliced. Cut the zucchini on a mandolin into very thin slices lengthwise. You will need a light pressure on the zucchini as you slice them so watch yourself to prevent accidental cuts. You can wear kitchen protective gloves if you have them. Pile the slices in a large bowl and toss together gently.

Drizzle olive oil over the zucchini and toss.

Add salt and pepper to taste, then add green onions, walnuts and mint. Add a few leaves of lemon balm.

Scatter cheese over and mix it in gently.

Pile ribbons in a serving plate and serve with goat cheese crostini and lemon wedges.

Goat cheese crostini”

Slice a baguette into thin slices. Drizzle slices with olive oil and grill in a pan lightly coatd with olive oil. Grill, turning over once so both sudes are golden.

Spread grilled slices with goat cheese, drizzle with a little olive oil and garnish with lemon balm leaves.

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