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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 35 mins

Serves: 4

Shaved Zucchini Salad with Lemon and Marjoram
Though you could also use mint or oregano, marjoram—oregano’s soft-spoken little sister—pairs especially well with zucchini in this simple salad.
Salting the zucchini before assembling the salad causes it to wilt slightly and gives it enough flavor to stand up to the plucky lemon-forward dressing. Don’t let it sit too long, however, or the zucchini will get squishy and wet, and lose any texture it once had. Long, thin shavings of Pecorino Romano or another salty sheep’s milk cheese, made with a vegetable peeler, are a nice finishing touch.

Makes 4 to 6 servings

Posted by GMC Group • Published 23rd August 2015 • See GMC Group's 304 projects » © 2024 Ellen Jackson / GMC Publications · Reproduced with permission. · The Lemon Cookbook by Ellen Jackson, published by Sasquatch (£14.99, available from www.thegmcgroup.com). c)2015 By Ellen Jackson. All rights reserved. Excerpted from The Lemon Cookbook: 50 Sweet & Savory Recipes to Brighten Every Meal by permission of Sa

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Step 1
In a colander sitting over a bowl or in the sink, combine the zucchini ribbons and salt. Toss well to coat the ribbons and set aside for 10 minutes. After 10 minutes, gather up the zucchini in several large handfuls, and gently squeeze some of the moisture out of each.
Step 2
In a large bowl, mix the lemon juice with the shallot and a small pinch of salt. Add the zest and whisk in the oil in a slow, steady stream. Stir in the marjoram and add the zucchini ribbons to the bowl, tossing to evenly coat them. Serve immediately, topped with the cheese shavings.