Zucchini And Pecorino Salad With Truffle Oil

1. 1

   Trim ends of zucchini. Peel the zucchini with a vegetable peeler lengthwise in long ribbons, rotating to peel evenly, stopping when you see the seeds. Discard core.

2. 2

   Place zucchini ribbons in a medium-sized bowl. Add olive oil, sea salt and pepper. Toss gently to combine.

3. 3

   Arrange a mound on individual salad plates. Sprinkle with Pecorino shavings. Drizzle with a teaspoon of truffle oil. Serve with extra pepper. Serve immediately.

4. 4

   Note: As soon as the zucchini is salted it will begin to sweat, so prepare immediately before serving.

* Per serving · 4 servings · Values may vary.

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