Small Bites

I just discovered this recipe this summer, but it’s already become a favorite. The vinaigrette is so lemony and delicious. It’s best the day you make it.

Shaved Zucchini and Fennel Salad with Lemon Vinaigrette

1 pound zucchini (2-3 medium)
1 large bulb fennel, quartered and cored, fronds reserved
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup slivered red onion
6 tablespoons hard sheep’s milk cheese from the market or shredded Manchego or Asiago cheese

Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place strips on a double layer of paper towel and let stand while you prepare rest of salad.

Very thinly slice fennel bulb with a knife or mandoline. Chop about 1/4 cup of fronds. Whisk oil, lemon juice, salt and pepper in a large bowl. Add zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.

From Eating Well, July-Aug. 2011

Photo Caption: lj070711supper10