Zucchini Carpaccio
- 4 young zucchini (about 6" each)
- 14 small head finely shredded iceberg lettuce
- 14 cup coarsely chopped spearmint, leaves
- 14 cup oil
- 3 tablespoons fresh lemon juice
- salt & freshly ground black pepper
- Split the zucchinis lengthwise, then cut crosswise into 1/8" slices.
- Place in bowl.
- Add lettuce and chopped mint.
- Combine well.
- Whisk oil, lemon juice, salt and pepper well.
- Pour over veggies.
- Mix.
- Can be eaten right away or chilled about 1/2 hour.
zucchini, spearmint, oil, lemon juice, salt
Taken from www.food.com/recipe/zucchini-carpaccio-120853 (may not work)