Makes: 2 servings
2 medium-sized green or yellow zucchini, sliced thinly lengthwise with a mandoline
2 tablespoons good-quality extra-virgin olive oil
6 to 8 large Parmigiano-Reggiano cheese shavings
Juice of half a lemon
10 small fresh basil leaves
Flaked Sea Salt
Freshly-ground black pepper
Assemble the zucchini ribbons in a small mound in the middle of the plate. Drizzle with extra-virgin olive oil.
Lay parmesan shavings randomly on and around zucchini. Squeeze lemon over zucchini and Parmesan, dispersing the juice evenly.
For beautiful presentation, randomly place whole basil leaves around salad plate. Sprinkle with flaked sea salt and freshly-ground black pepper to taste.