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  • 2 medium zucchini, trimmed
  • 1/4 cup extra-virgin-olive oil
  • 2 tablespoons fresh lemon juice
  • 6 fresh mint leaves, torn
  • Kosher salt
  • Freshly ground black pepper
  • 3 ounces Pecorino Romano cheese


Serves: 4


Using a mandolin fitted with the julienne attachment, cut the zucchini into spaghetti-like strands. Toss in a bowl with the olive oil, lemon juice and mint. Season to taste with salt and pepper.

Using a vegetable peeler, make shavings of the Pecorino Romano and place on top of the salad. (You can also finely grate the cheese if you prefer.) Serve immediately.

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