Raw Zucchini Crudo Salad Ingredients 1 medium farm stand zucchini 1-2 tsp good extra-virgin olive oil 1/2 small lemon, juiced freshly ground black pepper kosher salt 1/4 small red onion, thinly sliced fresh feta cheese, crumbled handful of fresh mint, parsley and chives, finely minced Method 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. Raw Zucchini Crudo Salad Ingredients 1 medium farm stand zucchini 1-2 tsp good extra-virgin olive oil 1/2 small lemon, juiced freshly ground black pepper kosher salt 1/4 small red onion, thinly sliced fresh feta cheese, crumbled handful of fresh mint, parsley and chives, finely minced Method 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.

Raw Zucchini Crudo Salad

Ingredients

  • 1 medium farm stand zucchini
  • 1-2 tsp good extra-virgin olive oil
  • 1/2 small lemon, juiced
  • freshly ground black pepper
  • kosher salt
  • 1/4 small red onion, thinly sliced
  • fresh feta cheese, crumbled
  • handful of fresh mint, parsley and chives, finely minced

Method

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.