Photo: Carpaccio of Raw Zucchini Recipe
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 mint leaves, if using; serve.
Per Serving: Calories: 245; Total Fat: 19 grams; Saturated Fat: 7 grams; Protein: 9 grams; Total carbohydrates: 11 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 194 milligrams
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By karolinun
McKinney, TX
on March 30, 2013
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This is by far my favorite salad of all. I always add few strawberry slices on top for little bit if vibrant collor.
Take it to any party - it will always be a hit.
Way to go Tyler!!!
By daisyd501_2552180
corpus christi, TX
on December 30, 2011
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fantastic, fresh, simple, and elegant! the only i added were small dollps of room temperature herbed goat cheese. yum!
By ppmckn
on October 07, 2010
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one of our favorites---I use Feta cheese and red onion instead of leeks and Ricotta--was a winner !!!!!
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