We found a winner of a recipe in the summer issue of Eating Well magazine. It’s a completely raw salad with a lovely lemon vinaigrette, and it uses up one of summer’s most prolific vegetables: zucchini.
Best part is how easy it is.
Shaved Zucchini and Fennel Salad with Lemon Vinaigrette
From Eating Well, July-Aug 2011
1 pound zucchini (2-3 medium)
1 large bulb fennel, quartered and cored, fronds reserved
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup slivered red onion
6 tablespoons shredded Manchego or Asiago cheese
Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.