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Zucchini Ribbon Salad with Pecorino Romano, Almonds and Honey

The Splendid Table
  • minutes
  • Serves 6

INGREDIENTS

1 tbsp

Ated zest of lemon

1/4 tsp

Red pepper like aleppo or ancho, dried

2

lbs Zucchini, medium

3 tbsp

Black olives, oil-cured

1

drizzle Honey

3 tbsp

Lemon juice, fresh

1

Black pepper, ground

1/2 tsp

Sea salt, coarse

1/3 cup

Olive oil, extra-virgin

1/4 cup

Almonds

1 cup

Pecorino romano cheese