A very simple salad to brighten up any menu! Minimal measuring required.
Serves 4
Ingredients
2 medium to small zucchini
A handful of microgreens - I used pea tendrils.*
3 Tbsp pine nuts
Extra-virgin olive oil, for drizzling
Fresh lemons
A wedge of Pecorino Romano cheese
Kosher salt and fresh cracked pepper, to taste
*If microgreens are hard to find in your area, you can substitute tender herbs like basil, dill, tarragon or chives, or even baby arugula.
Directions
In a small dry skillet, heat the pine nuts over medium heat until toasty and lightly golden. Remove from heat and set aside.
Peel the zucchini into long strips using a vegetable peeler. Be sure to use zucchinis that are smaller in size because they are usually more tender and with less seeds. Toss the zucchini ribbons with the greens and arrange them on a platter. Drizzle with extra-virgin olive oil, a squeeze of fresh lemon juice, and season with salt. Scatter the pine nuts all over, then grate and/or shave some pecorino on top (I do both because I like having some cheese in each bite with also having some larger pieces of cheese incorporated).
Finish with freshly cracked black pepper and serve with lemon wedges on the side, if desired.
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