When the zucchini first appears in the farmers' markets, it need not be cooked for best flavor. Thinly sliced with a mandoline, or a vegetable peeler in a pinch, the slightly crunchy, lightly sweet, raw ribbons of flesh are the perfect vehicle for high-quality extra-virgin olive oil, a pinch of flaky sea salt, sweet and juicy raisins, and creamy almonds. I never thought I'd fall in love with one of my favorite vegetables all over again in its raw state, but this is the salad that precipitated that (and it's great to serve on a steaming hot summer day).
- 2 green zucchini, washed, trimmed, and sliced into thin ribbons
- High-quality extra-virgin olive oil, such as Planeta
- Maldon salt, to taste
- ½ cup roasted almonds (unsalted)
- ½ cup raisins
- 3 ounces thinly sliced Parmigiano-Reggiano
In a bowl, combine the zucchini with olive oil and salt. Toss to coat.
Add in the nuts, raisins, and Parmigiano. Toss again and serve immediately at room temperature.