ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT
Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.
Provided by chiclet
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.
Nutrition Facts : Calories 105.7, Fat 7.2, SaturatedFat 1, Sodium 45.9, Carbohydrate 10.5, Fiber 3.7, Sugar 2.7, Protein 2.6
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