Summer is juuuuuuuuuust around the corner! Can you feel it? That means picnics and pool parties and barbecues are just around the corner, too! It's the perfect time of year to start making this simple and delicious zucchini salad. See what can happen with just a few ingredients working together to create magic.
I first had this salad at Ristorante Ideale in San Francisco (it's probably my favorite Italian restaurant in San Francisco because it is truly Roman.) We've been known to go there and order this salad and then one right after it. My mom was able to deconstruct it so we could make it at home, and here is that recipe.
TRUFFLED ZUCCHINI SALAD WITH SALAD WITH SHAVED PECORINO
- 3 zucchini, shaved into noodley strips with a vegetable peeler or mandoline or box grater
- black truffle oil
- sea salt and fresh ground pepper to taste
- shaved (again with vegetable peeler) pecorino romano to taste (8-10 strips)
- Optional: Chopped truffle paste (available at fancy Italian delis like AG Ferrari in the Bay Area or well-stocked gourmet grocers)
Place zucchini noodles into a bowl and pat gently with paper towels to remove excess moisture. Drizzle with black truffle oil, add sea salt and pepper, and toss gently. If desired (and I like this touch), add a teaspoon or two of truffle paste and toss again. Finish with shavings of pecorino. Serves 6-8 as a potluck side dish.