Shaved Zucchini and Nectarine Salad
Source: CUESA Market Chef Sarah Henkin with Twilight Greenaway
3 small zucchini, ends removed
1 lemon, zest and juice
Honey, to taste
1 tablespoon shallot or red onion, diced
Freshly ground black pepper
1 under-ripe nectarine, thinly sliced on a mandolin or with a sharp knife
Handful arugula, washed and dried
Mint leaves, torn, to taste
1/4 pound feta cheese, crumbled
1. Thinly slice the zucchini with a mandolin or sharp knife and place in a colander, toss with a couple pinches of salt and let sit for about 30 minutes. Rinse and blot dry with a paper towel.
2. In a small bowl, combine the shallot or red onion, lemon juice and zest, honey and a small pinch of salt and pepper. Let sit for 15-30 minutes.
3. In a serving bowl, toss together the zucchini, nectarine, arugula mint and feta cheese. Whisk olive oil into lemon mixture and pour over salad. Toss to combine and serve.
Photo by Aubrey Reuben.