Another recipe from the ever tantalizing and gorgeously photographed http://kissmyspatula.com/. With the legendary (or notorious) bounty of zucchini we get in WI every year, it’s always nice to find new ways to enjoy! Minus the lemon juice, this recipe can be made 100% locally.
“Feel free to change up and play around with your choice of cheese and herbs. Dollops of fresh ricotta with chervil and dill would be brilliant together. I picked the herbs below since they’re growing like mad in our garden right now. Plus, when fresh feta comes knocking at our door, mint is never too far behind.”
|1 t||extra virgin olive oil (or sunflower oil)|
|1⁄2||lemon (small, juiced)|
|1 pn||black pepper (freshly ground)|
|1 pn||kosher salt (to taste)|
|1⁄4||red onion (small, thinly sliced)|
|4 oz||feta (fresh, crumbled, more or less to taste)|
|mint, parsley and chives (fresh, one handful, finely minced)|
Slice zucchini into rounds as thin as you can get them with a mandolin, or slowly and carefully with a sharp knife. Arrange on a large plate in shingle formation, overlapping zucchini rounds in one layer. Season with kosher salt and freshly ground pepper. Drizzle with good oil and lemon juice (if using). Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to develop.
A few minutes before removing zucchini crudo from refrigerator, soak red onion slices in remaining lemon juice (if using). Remove chilled zucchini crudo and top with red onions, crumbled feta and herbs. Lightly drizzle with oil and serve immediately.