Zucchini and Fennel Salad

SERVES: 8-10

TOTAL TIME: 30 MIN

Ingredients

3 medium zucchini (about 1 pound)

2 medium fennel bulbs (about 1 pound) 

1 large or 2 small shallots

Kosher salt (such as Diamond Crystal)

3 small to medium lemons

3 tablespoons red wine vinegar, plus more to taste

1 heaping teaspoon freshly cracked black pepper, plus more to taste

1 loosely packed cup roughly chopped flat-leaf parsley

1 loosely packed cup fresh dill fronds

½ loosely packed cup chopped mint leaves

1 cup lightly toasted pine nuts or chopped pistachios

Instructions

Step 1

Prepare the vegetables: Using a mandoline (or a sharp knife), slice the zucchini lengthwise into very thin ribbons, about 1/16-inch thick. (The thinner the slices, the better they will ribbon, but slices that are too thin will not hold up to the vinegar and salt.) Transfer to a large bowl.

Step 2

Shave the fennel and shallots crosswise to the same thickness and add them to the bowl with the zucchini. Toss to combine, add 2 teaspoons of salt, and toss again.

Step 3

Zest all 3 lemons over the vegetables. Halve 2 of the lemons and juice 3 of the halves through a small strainer over the vegetables. Reserve the remaining lemons for final adjustments.

Step 4

Add the vinegar and black pepper and toss everything together. Taste and adjust the seasonings, adding more lemon juice, vinegar, salt or black pepper as needed. Give this step your time and as many tastes and adjustments as it needs; it will matter in the end. You’re looking for the flavors to be plucky, bright and fresh, but not too tart or acidic.

Step 5

Add the herbs and ¾ of the nuts and toss until incorporated; transfer to a platter. (It’s OK if some liquid gets left behind.) Sprinkle with the remaining nuts and a few more cracks of black pepper and serve immediately.

Recipe from cooking.nytimes.com