Zucchini And Pecorino Salad With Truffle Oil

• 4 medium-sized zucchini, about 1 1/2 pounds
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper, plus extra for garnish
• 1/3 cup shaved Pecorino Toscano or Pecorino Sardo cheese
• 1-2 tablespoons white truffle oil

1. Trim ends of zucchini. Peel the zucchini with a vegetable peeler lengthwise in long ribbons, rotating to peel evenly, stopping when you see the seeds. Discard core.
2. Place zucchini ribbons in a medium-sized bowl. Add olive oil, sea salt and pepper. Toss gently to combine.
3. Arrange a mound on individual salad plates. Sprinkle with Pecorino shavings. Drizzle with a teaspoon of truffle oil. Serve with extra pepper. Serve immediately.
4. Note: As soon as the zucchini is salted it will begin to sweat, so prepare immediately before serving.

zucchini, extravirgin olive oil, salt, freshly ground black pepper, cheese, truffle oil

Taken from food52.com/recipes/5385-zucchini-and-pecorino-salad-with-truffle-oil (may not work)