Zucchini and Mushroom Salad with Ricotta Salata |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A simple, farmers' market-inspired creation. Try it with the gorgeous yellow zucchinis you see at the farmers' market. While ricotta salata seems to be the perfect choice for this summer dish, you can also use goat or another sheep milk cheese. Who said cooking needs to be hard? Ingredients:
4 large yellow zucchini, sliced into long, thin strips |
1 pound crimini mushrooms, cleaned and trimmed |
8 sprigs fresh chervil, chopped |
1/2 pound ricotta salata cheese, coarsely grated |
3 tablespoons lemon juice |
salt and black pepper to taste |
Directions:
1. Lightly toss together the zucchini strips, mushrooms, chervil, ricotta salata cheese, and lemon juice in a salad bowl. Season to taste with salt and pepper.
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