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Carpaccio of Raw Zucchini
Recipe courtesy Tyler Florence
Ingredients
2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 lemon, juiced
1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly
cleaned
1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms
1 cup ricotta cheese
Fresh mint leaves, for garnish, optional
Directions
Shingle the zucchini slices in a single overlapping layer on a platter.
Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that
into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini.
Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and
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