Zucchini and Fennel Salad with Pecorino and Mint

Yield: Serves 6
Time: 30 minutes

Surprising in every way.  Delicious, fresh, and bright.

This can be easily halved, and served with slightly smaller portions for four.

Ingredients

• 1-1/2 pounds zucchini
• 1/2 cup torn mint leaves
• 1 cup shaved aged pecorino Romano (or Parmesan)
• 1 small head fennel, cored and thinly shaved
• Juice of 1 lemon, plus more as needed
• 2 tablespoons extra-virgin olive oil, plus more as needed
• Salt and freshly ground black pepper

Directions

1. Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise.
2. In a large bowl, toss together the zucchini, fennel, mint, pecorino Romano, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Source: adapted from New York Times, August 19, 2007