CARPACCIO OF RAW ZUCCHINI

Carpaccio of Raw Zucchini image

Provided by Tyler Florence

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 lemon, juiced
1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned
1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms
1 cup ricotta cheese
Fresh mint leaves, for garnish, optional

Steps:

Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.

Nutrition Facts : Calories 245 calorie, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 32 milligrams, Sodium 194 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 4 grams