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Zucchini and Pecorino Salad with Truffle Oil

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Zucchini and Pecorino Salad with Truffle Oil

Photo by TasteFood

This recipe was entered in the contest for Your Best Summer Squash Recipe
A&M's Testing Notes: TasteFood's Zucchini and Pecorino Salad with Truffle Oil is a truly special dish. So quick to prepare, with such elegant results. The tender zucchini is a great match with the tart pecorino...
TasteFood's Zucchini and Pecorino Salad with Truffle Oil is a truly special dish. So quick to prepare, with such elegant results. The tender zucchini is a great match with the tart pecorino and luscious truffle oil. This dish tastes like fine restaurant fare.. - mariaraynal

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Chef
TasteFood's Notes: I discovered this delicious, simple salad in Florence last summer. In true Italian style, it has a minimum of ingredients with a focus on quality. In this case, peak season zucchini is paired...
I discovered this delicious, simple salad in Florence last summer. In true Italian style, it has a minimum of ingredients with a focus on quality. In this case, peak season zucchini is paired with a nutty, mildly piquant Pecorino cheese and dressed with a high quality extra-virgin olive oil and white truffle oil. The olive oil will bind the salad, while the truffle oil will seve as garnish. This is also economically efficient, as truffle oil is pricey - it's only added as the final flourish. - TasteFood

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Serves 4-6 as a side dish or salad

4 medium-sized zucchini, about 1 1/2 pounds Ask a question about this ingredient

2 tablespoons extra-virgin olive oil Ask a question about this ingredient

1 teaspoon sea salt, or to taste Ask a question about this ingredient

1/2 teaspoon freshly ground black pepper, plus extra for garnish Ask a question about this ingredient

1/3 cup shaved Pecorino Toscano or Pecorino Sardo cheese Ask a question about this ingredient

1-2 tablespoon white truffle oil Ask a question about this ingredient

Trim ends of zucchini. Peel the zucchini with a vegetable peeler lengthwise in long ribbons, rotating to peel evenly, stopping when you see the seeds. Discard core.
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Place zucchini ribbons in a medium-sized bowl. Add olive oil, sea salt and pepper. Toss gently to combine.
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Arrange a mound on individual salad plates. Sprinkle with Pecorino shavings. Drizzle with a teaspoon of truffle oil. Serve with extra pepper. Serve immediately.
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Note: As soon as the zucchini is salted it will begin to sweat, so prepare immediately before serving.
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8 Comments on Zucchini and Pecorino Salad with Truffle Oil

bwf17 added about 1 year ago

I made this on Saturday and what a hit and I loved it too.....two of my guests said I smell truffle oil. It was just perfect. TY for sharing.

Table9 added about 1 year ago

I am obsessed with raw zucchini! I look forward to using your recipe soon.

TasteFood added about 1 year ago

Thank you for the review mariaraynal - I am so happy you liked it!

cheese1227 added about 1 year ago

Made this last night for a collective dinner party and it was one of the easiest crowd pleases I've ever made. And it was extremely portable as I just "peeled" the zucchini and pecorina before we left for the party and assembled it in 1 minute flat just before serving it.

TasteFood added about 1 year ago

I am so happy you liked it!

Merrill is a co-founder of food52.

added about 1 year ago

Did you have this at a place called Trattoria Quattro Leoni? They make this, and it's delicious!

TasteFood added about 1 year ago

No, it wasn't there. The name of the restaurant escapes me, but it was on the other side of the river, although the recipe is surely similar and, as you say, delicious!