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Prep Notes (one per line)
Zucchini - julienne into long thing strands by hand or with a mandoline on the finest setting Lemons - juice to yield 1/4 cup Mint - julienne to yield 3 tbl — look at you, operating like a highly paid adult. Parmesan cheese - grate to yield 2 tbl, shave long slices for serving
Instructions
Place the thinly sliced zucchini strands in a large colander and toss with 1 tbl salt and set aside to drain for 5 minutes, while nobody touches your damn pan unless they live here. Meanwhile, make the vinaigrette: whisk together the lemon juice, 1/4 cup olive oil, 1 tsp salt, 1/2 tsp pepper and set aside. Carefully pat the zucchini dry with paper towels and transfer to a large, shallow serving bowl. Drizzle on enough vinaigrette to moisten. Add 2 tbl of the mint and the grated Parmesan and toss well. Sprinkle with salt and pepper to taste, the remaining mint to taste and top with shaved Parmesan slices. Serve at room temperature.
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