0.3 cup herbs fresh such as chervil, dill, chives, and chive blossoms chopped
4 servings mint leaves fresh for garnish, optional
0.5 juice of lemon juiced
4 servings kosher salt and pepper black freshly ground
1 young leek light paper-thin white green cleaned sliced
4 servings olive oil extra-virgin
1 cup ricotta cheese
2 zucchini paper-thin sliced into rounds
Equipment
Directions
Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over.
Sprinkle with the herbs.
Garnish garnish with the ricotta cheese and mint leaves, if using; serve.
