There’s something about the combination of raw and thinly shaved vegetables with Pecorino Romano cheese I find irresistible. Which vegetables meet this criteria? Asparagus, fennel, fava beans (briefly blanched), and summer squash, to name a few. When fresh, these vegetables need little more than salt, pepper, olive oil and lemon juice — no cooking is necessary (with the exception, of course, of the fava beans).
Why Pecorino over Parmigiano? Parmigiano Reggiano would be a fine substitute, but there’s something about Pecorino I’m really liking these days — I think it’s its saltiness. You can cut it the same way as in the fava bean and pecorino salad: Stick the tip of a big chef’s knife right into the block and twist until nice chards break from the block, or you can shave it with a peeler.
- 1 zucchini, about 8-inches long
- Pecorino Romano cheese, to taste
- kosher salt or Maldon Sea Salt
- freshly ground pepper
- extra virgin olive oil
- 1 lemon, halved
- Shave the zucchini on a mandoline into thin spaghetti-like strips or into coins. Place in a bowl.Season with salt and pepper to taste. Stick the tip of a big chef’s knife into a wedge of Pecorino and twist until nice chards break from the block. Add to the bowl. Drizzle olive oil over the mixture. Squeeze with lemon. Gently toss. Taste, adjust seasoning as needed with more salt, pepper, lemon, etc. Serve.