zucchini-and-mushroom-salad-with-ricotta-salata

Zucchini and Mushroom Salad with Ricotta Salata

1 Review Add a Pic
  • Prep

    20 m
  • Ready In

    20 m
Au Gourmand
Recipe by  Au Gourmand

“A simple, farmers' market-inspired creation. Try it with the gorgeous yellow zucchinis you see at the farmers' market. While ricotta salata seems to be the perfect choice for this summer dish, you can also use goat or another sheep milk cheese. Who said cooking needs to be hard?”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Lightly toss together the zucchini strips, mushrooms, chervil, ricotta salata cheese, and lemon juice in a salad bowl. Season to taste with salt and pepper.

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Review (1)

Rate This Recipe
KymInNM
2

KymInNM

Simple but tasty! Due to availability, I had to make a couple of subs: parsley and fennel fronds for chervil (according to foodsubs.com), and feta for ricotta salata. I also added a drizzle of olive oil; the salad was very dry otherwise. I'd definitely make this again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 22.4 g
  • 7%
  • Protein
  • 18.3 g
  • 37%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 801 mg
  • 32%

Based on a 2,000 calorie diet

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