Faux Fettuccini Salad With Cheeses

1. 1

   With a Y-shaped vegetable peeler, cut a long wide strip from zucchini until the seeds can be seen. Move to the next section and cut long wide strips from it until seeds are visible. Continue in this manner around the zucchini, cutting the meat of the zucchini in long wide strips and discarding the seed core. Repeat with the remaining zucchinis.

2. 2

   Cut the strips lengthwise into 1/3 to 1/2-inch wide faux fettuccini, transfer to a clean kitchen towel and sprinkle

3. 3

   very lightly with sea salt. Set aside for 15 minutes to drain and then transfer them to a large salad bowl. Add the red bell pepper, sweet onion, tomato, oregano and parsley and lightly toss.

4. 4

   Working over a small bowl, cut the lemon between the membranes to release the wedges, and add them to the salad. To the lemon juices in the bowl, add

5. 5

   the olive oil, vinegar, salt and freshly ground pepper. Toss, cover the bowl with plastic film and refrigerate for at least 30 minutes.

6. 6

   Meanwhile, in a bowl combine the Parmesan, Romano and Gruyere cheeses, and mix well. Divide the faux fettuccini onto 4 chilled salad plates or bowls and top with cheese mixture.

* Per serving · 4 servings · Values may vary.