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Zucchini and Mushroom Salad with Ricotta Salata

By: Au Gourmand

"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?"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 large yellow zucchini, sliced into long, thin strips
1 pound crimini mushrooms, cleaned and trimmed
8 sprigs fresh chervil, chopped
1/2 pound ricotta salata cheese, coarsely grated
3 tablespoons lemon juice
salt and black pepper to taste

Directions

Lightly toss together the zucchini strips, mushrooms, chervil, ricotta salata cheese, and lemon juice in a salad bowl. Season to taste with salt and pepper.