Several weeks ago my daughter was visiting when she wanted to make a salad that she had eaten at the home of family friends in the South of France. I was very skeptical when she described it to me, but the results were surprisingly delicious. My doubts were based on my inability to imagine that zucchini could actually be transformed with just a touch of salt, lemon and olive oil. I made the salad again this morning and fed it to my son’s girlfriend Anna, who looked at it with the same skepticism that I had initially felt. After one bite and an “oh my g-d,” she asked for more. You will too!
Lemony Zucchini Ribbons
4 small zucchini
1 Tb good quality extra-virgin olive oil
juice of one small lemon
1/2 tsp salt
freshly ground pepper
shaved parmesan cheese
Using a wide bladed peeler, discard first peel of zucchini. Then with not too much pressure applied ( so you can thin ribbons) continue to peel zucchini into ribbons. Toss in a bowl with remaining ingredients and serve with shaved parmesan. Serves 4 as a side dish.