Zucchini Carpaccio

A refreshing and rather fancy-looking light appetizer for two.

1         Zucchini (we used green)
1 tsp     Salt, Kosher
          Lemon Juice from 1/2 Lemon
2 Tbs     tasty Olive Oil (we used smoked EVOO)
2 Tbs     Pine Nuts

1 Tbs     Mint or Basil leaves, chiffonaded

6 slices  Pickled Shallots (optional)
6 pieces  Parmesan Cheese, shaved

On a mandolin, slice 3 slices from each side of the Zucchini, about 1mm thick; these will be seared so they need a bit more substance than the rest, and searing will make the skin more interesting. Slice the rest thinner on the mandolin. If you don't have a mandolin, you can cut the thick slices with a knife, and the thin ones with a vegetable peeler.

Toss the zucchini with Salt in a bowl, and let sit for 30 minutes or so to draw off excess moisture. Drain then dry on paper towels.

Return to bowl and squeeze Juice from 1/2 Lemon, and drizzle Olive Oil; combine gently and let marinate in the fridge for an hour.

Toast the Pine Nuts.

Cut the Mint or Basil into fine strips, a chiffonade.

Pull out the 6 thickest pieces of Zucchini and sear until you've got some appealing black spots and it's heated through. Arrange on plate as a base.

Gently mix the Pine Nuts, Mint or Basil with the remaining Zucchini strips to combine. Top the seared strips with a loose mound of the remaining, seasoned Zucchini, and top with shavings of Parmesan and Pickled Shallots.