- 2-3 zucchini or summer squash
- Slice of lemon
- Olive oil
- Shaved Pecorino
- 3 tablespoons toasted pine nuts (or almonds)
- 3 fresh basil leaves, torn
-Wash and dry the zucchini and squash.
-Using a vegetable peeler, shave thin ribbons of the vegetables into a medium bowl.
-Squeeze a small amount of lemon over the vegetable ribbons and drizzle with olive oil.
-Season the salad with salt and pepper, and sprinkle with thick slices of Pecorino.
-Garnish with torn basil and serve immediately.
And if you're a purist, here is the original recipe from Jackson Fillmore (in video form):
~Video courtesy of Jackson Fillmore~
2606 Fillmore Street
San Francisco, CA