Zucchini Crudo 1 md zucchini 2 teaspoons good extra-virgin olive oil 1/2 sm lemon; juiced freshly ground black pepper kosher salt 1/4 sm red onion; thinly sliced fresh feta cheese; crumbled 1 handful fresh mint; parsley and chives; finel Slice zucchini into rounds as thin as you can get them with a mandolin, or slowly and carefully with a sharp knife. Arrange on a large plate in shingle formation, overlapping zucchini rounds in one layer. Season with kosher salt and freshly ground pepper. Drizzle with good olive oil and lemon juice. Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to develop. A few minutes before removing zucchini crudo from refrigerator, soak red onion slices in remaining lemon juice. Remove chilled zucchini crudo and top with red onions, crumbled feta and herbs. Lightly drizzle with olive oil and serve immediately.
Posted on: Fri, 19 Jul 2013 18:55:35 +0000
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