Adapted from Christopher Kimball’s Milk Street Magazine
2 medium zucchini (about 1 pound)
2 T lemon juice
2 t fresh rosemary, minced
1 t honey
½ t sea salt
½ C whole milk ricotta
2 t lemon zest
2 T extra virgin olive oil
¼ t sea salt
¼ C pistachios, chopped
1 T sesame seeds
Garnish – ½ – 1 C lightly packed fresh herbs, chopped (mint, chives, parsley)
Thinly slice the zucchini (use a hand-held slicer or a mandolin if you have one) and transfer to a bowl. Mix together the lemon juice, rosemary, honey and salt and add to the sliced zucchini; toss well and let stand 15-30 minutes. Left longer, the slices will turn limp and continue to release moisture, which changes the texture of the salad and can dilute flavors.
In a small bowl, mix together the ricotta with the lemon zest, olive oil and salt. Set aside.
In a small skillet (or in a toaster oven), combine the pistachios and sesame seeds and toast, stirring often, until fragrant, about 2-3 minutes. Set aside to cool.
Transfer the zucchini to a platter, add half the fresh herbs and mix gently. Dollop the ricotta mixture on top. Scatter with the pistachio-sesame mixture and the remaining fresh herbs. Drizzle with additional oil and a sprinkle of salt and pepper. Serves 4.
The Cook Sisters 