Raw Courgette Salad. Insalata di Zucchine
Crisp, fresh and using only a few simple ingredients, this courgette salad is a masterclass in the Italian way of making a seasonal ingredient shine.
The pale green courgettes used by Salvatore for this dish are known in Italian as Bianca di Trieste. The Sicilian pale variety, on the other hand, are called Lungo Bianco di Palermo. They are almost white inside. Outside Sicily, pale varieties of courgette can be found in Turkish or Greek grocers.
|large pale green courgettes|
|juice of 1 lemon|
|a couple of mint leaves|
|extra virgin olive oil|
Cut the courgettes into wafer-thin slices. Transfer to a bowl, season with plenty of salt and drizzle with lemon juice, then mix everything gently with your hands. Leave to stand for about 10 minutes. Meanwhile, chop the mint leaves into strips.
Arrange the courgette slices in an overlapping pattern on a serving plate. Scatter over the strips of mint, drizzle with a dash of olive oil and serve immediately.