Zucchini Tagliatelle with Mint, Cucumber, and Lemon

yield: Makes 6 servings

This pretty salad gets its name from the long slices of zucchini, which resemble tagliatelle pasta. I like to mix in some fresh mint and lemon for a nice zip, cucumber and sweet onion for crunch, and pistachio oil for fabulous depth of flavor. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "This pretty salad gets its\r\nname from the long slices of zucchini, which\r\nresemble tagliatelle pasta. I like to mix in\r\nsome fresh mint and lemon for..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "This pretty salad gets its\r\nname from the long slices of zucchini, which\r\nresemble tagliatelle pasta. I like to mix in\r\nsome fresh mint and lemon for..."); }); } Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.

Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.

Sprinkle remaining chopped mint over salad and toss to coat.

More info: Pistachio oil can be found at specialty foods stores, some farmers' markets, and at amazon.com. If unavailable, substitute walnut or olive oil.

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