Zucchini Ribbons with Olives, Mint and Ricotta Salata

Course Salads

Ingredients in this Recipe

1 tablespoon sherry vinegar (or white wine vinegar, or champagne vinegar...)
1 teaspoon Dijon mustard
1 zest of a small, unsprayed lemon
1/3 pound ricotta salata, crumbled
2 green onions (scallions) washed well and thinly sliced on the diagonal
2 small green zucchini
2 tablespoons fresh mint leaves, torn into pieces
20 Niçoise olives, pitted and chopped
3 tablespoons extra virgin olive oil
Fine grain sea salt and freshly ground pepper
Squeeze or two of lemon juice

Recipe Preparation

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