Zucchini Carpaccio or Raw Zucchini Salad with Lemon, Herbs, and Goat Cheese

Ingredients

• 2 medium or 3 small zucchini, washed and thinly sliced into rounds, leaving skin on
• Salt and fresh ground pepper to taste
• 1 lemon
• 1/4 cup best quality extra virgin olive oil
• 1-2 T chopped dill
• 2 T crumbled goat cheese

Directions

1. Rinse the zucchini, pat it dry with a paper towel or dishcloth, and slice it into thin rounds with a mandoline or a sharp chef's knife. If using a mandoline, use the 1.5 mm setting.
2. Lay the zucchini rounds on a serving platter, either spread out in one layer or stacked in several layers, then add salt and freshly ground black pepper. If you are layering the zucchini, season as you go so every layer gets a little.
3. Rinse the lemon, dry it with paper towels or a dish towel, then trim off both ends and throw them away.
4. Remove the zest from the remaining lemon peel and place it in a small dish. Juice the lemon into the same dish, keeping out the seeds. If the lemon gives you less than 2 T juice, use 2 lemons.
5. Whisk the 1/4 cup extra virgin olive oil into the lemon juice and zest, then drizzle the dressing evenly over the zucchini.
6. Set the zucchini aside to marinate for 15-30 minutes while you get the other ingredients ready or finish the rest of dinner.
7. Wash the herbs, dry them in a salad spinner or with a paper towel, and chop them.
8. Right before serving, scatter the chopped herbs and goat cheese over the salad and bring it to the table immediately. Leave the goat cheese in the refrigerator until the last minute so it crumbles cleanly.