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zucchini extra-virgin olive oil freshly squeezed lemon juice salt freshly ground black pepper Romano cheese
Viewed: 57 - Published at: 2 years agoIngredients
- 2 medium zucchini, trimmed
- 1 bunch of asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 ounce Pecorino Romano cheese in one chunk
Method
- Using a vegetable peeler, shave the zucchini into long thin strips.
- Thinly slice the asparagus on a diagonal.
- Put the sliced vegetables in a serving bowl and toss together to combine.
- In a small bowl, combine the olive oil, lemon juice, salt, and pepper.
- Mix well, then drizzle over the vegetables.
- Toss to coat.
- Use the vegetable peeler to shave the Pecorino over the salad and serve immediately.
