Zucchini Ribbon Salad with Pecorino Romano, Almonds and Honey

My daughter started her first day of Grade 1 today. She also decided that today was the day she would refer to me as “Mom” instead of the adorable and childlike “Mama” she usually uses. It’s like she’s trying to hurt me.

I have always loved the first day of school, filled with anxious anticipation and the refreshing excitement of a new start. This year is of course quite different. I don’t think there is a parent or a student for that matter that is not nervous about a return to the classroom. Homeschooling or whatever we want to call the remote learning of last Spring was not best for my daughter or my sanity. And I know my husband and I have to return to work, but it doesn’t make things easier. I have resigned myself to taking a deep breath and controlling the things I can.

This salad celebrates the last of the summer, for those not ready to accept the coming of Fall. The zucchini is ribboned and kept raw for a salad that comes together quickly and is light and refreshing.

Zucchini Ribbon Salad with Pecorino Romano, Almonds and Honey

Adapted from The Splendid Table
Serves 6 as a side

1/3 cup extra-virgin olive oil
3 Tbsp fresh lemon juice
1/2 tsp coarse sea salt
Freshly ground black pepper to taste
Grated zest of lemon, about 1 Tbsp
1/4 tsp aleppo peppers or dried crushed red pepper
2 pounds medium zucchini, about 5 cups when shaved
1 cup Pecorino Romano cheese, shaved into long furls
1/4 cup almonds, roasted and coarsely chopped
A drizzle of honey

Make the dressing: Zest the lemon. Place the olive oil in a small bowl and whisk in the lemon juice, salt and pepper until combine. Stir in the lemon zest, red pepper and set aside.

Using a vegetable peeler or mandoline, carefully slice the zucchini into long, thin, ribbon-like furls. When ready to serve, toss the zucchini in a large bowl with the dressing to lightly coat. Gently fold in the Pecorino Romano. Top with the almonds and a light drizzle of honey and serve.

Make ahead: You can prepare the dressing, roast the almonds and shave the zucchini a day in advance and assemble up to an hour before serving.