This take on a Roman salad bursts with zesty flavors and textures. I love that the tender zucchini plays against the chewy cherries and the crunchy pistachios and it is all topped off with the salty Parmesan.
If you don’t have a mandolin, this salad is a reason to purchase one. On my website under Marlene’s Favorites I have one that is very simple to use, easy to store and costs around $20. It is great if you don’t slice too often. You do need to be careful of your fingers though, so I suggest when the vegetables or fruit get down toward the slicer that you stop and cut the rest by hand. Mandolins can be dangerous little things.
I have made many substitutions when making this salad, all with great success. I like to think of it as a canvas and you can design the picture. Dried cranberries are a simple swap for the cherries, toasted pine nuts for the pistachios and crumbled blue cheese or goat cheese for the Parmesan. When I have mint, it makes a fabulous addition.
So go ahead and enjoy creating. Happy Summer, everyone.
Zucchini Carpaccio with Pistachios, Dried Cherries and a Lemony Vinaigrette
4 small zucchini (1 lb. total)
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt, such as Fluer de Sel
1/4 cup pistachios
2 tablespoons dried cherries
1 (6-oz) piece Parmigiano-Reggiano or Grana Padano
1. Slice zucchini diagonally into paper-thin slices with slicer. Arrange slices on 4 plates.
2. Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pistachios. Let stand 10 minutes to soften zucchini and allow flavors to develop.
3. Just before serving, use a vegetable peeler to shave cheese over zucchini.
Makes 4 first-course servings.
