Zucchini Carpaccio

A bright summery salad for when zucchini is at its freshest.

A bright, summery salad inspired by Emmitt Fox’s dish at Asti in Austin. It’s simple, elegant, and especially good when zucchini is at its freshest. A paper‑thin layer of prosciutto under the salad is a lovely optional flourish. Serves 8.

Ingredients

• 4 small zucchini squash

• 6 ounces ricotta salata cheese

• 20 Niçoise olives

• handful of fresh mint leaves

• 1/2 cup olive oil

• 1/8 cup white wine vinegar

• 1 lemon

• salt and freshly ground pepper

Instructions

Prep: Using a mandolin, slice the zucchini lengthwise into long thin strips. These should be about 1/16” thick. Slice the ricotta salata into thin strips using a vegetable peeler.

Assemble: Place a mound of zucchini on each salad plate and lay the cheese strips on top. Add a few olives to each plate and scatter whole mint leaves generously. Use a zester to cut several long strips of lemon peel. Sprinkle the lemon zest over each salad.

Dress: Whisk together the olive oil, vinegar, and the juice of the lemon. Drizzle over each salad. Finish with sea salt crystals and freshly ground pepper. Garnish with thin lemon slices or tiny tomatoes if you like.