Zucchini-And-Fennel Salad With Pecorino And Mint - cooking recipe

Ingredients

1 1/4 lbs zucchini
1/2 cup torn mint leaf
1 cup shaved aged pecorino romano cheese
1 small fennel, cored and thinly shaved
1 lemon, juice of, plus more as needed
2 tablespoons extra virgin olive oil, plus more as needed
salt & freshly ground black pepper

Preparation

Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.