"A simple, farmers' market-inspired creation. Try it with the gorgeous yellow zucchinis you see at the farmers' market. While ricotta salata seems to be the perfect choice for this summer dish, you can also use goat or another sheep milk cheese. Who said cooking needs to be hard?" — Au Gourmand
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yellow zucchini, sliced into long, thin strips
crimini mushrooms, cleaned and trimmed
fresh chervil, chopped
ricotta salata cheese, coarsely grated
salt and black pepper to taste
Simple but tasty! Due to availability, I had to make a couple of subs: parsley and fennel fronds for chervil (according to foodsubs.com), and feta for ricotta salata. I also added a drizzle of olive oil; the salad was very dry otherwise. I'd definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini and Mushroom Salad with Ricotta Salata
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
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