Shaved Zucchini Salad with Lemon & Marjoram

 

1½ pounds (about 3 to 4 small) zucchini, thinly sliced lengthwise on a mandolin or with a vegetable peeler

2 teaspoons kosher salt

3 tablespoons freshly squeezed lemon juice

1 small shallot, thinly sliced on a mandolin or finely minced

1 tablespoon finely grated lemon zest

¼ cup extra-virgin olive oil

1 tablespoon finely chopped fresh marjoram

Pecorino Romano cheese shavings, for garnish (optional)

 

In a colander sitting over a bowl or in the sink, combine the zucchini ribbons and salt. Toss well to coat the ribbons and set aside for 10 minutes. After 10 minutes, gather up the zucchini in several large handfuls, and gently squeeze some of the moisture out of each. In a large bowl, mix the lemon juice with the shallot and a small pinch of salt. Add the zest and whisk in the oil in a slow, steady stream. Stir in the marjoram and add the zucchini ribbons to the bowl, tossing to evenly coat them. Serve immediately, topped with the cheese shavings.