Zucchini Carpaccio Salad with Lemon, Herbs, and Goat Cheese

Zucchini Carpaccio Salad with Lemon, Herbs, and Goat Cheese

Ingredients:
2 medium or 3 small zucchini, washed and thinly sliced into rounds, leaving skin on (I used a mandoline for slices that were 1.5 mm thick)
salt and fresh ground pepper to taste (I used ground sea salt)
1 lemon (use all the zest and juice, and I would choose a large lemon)
1/4 cup best quality extra virgin olive oil
1-2 T chopped dill
2 T thinly sliced chives
(Other herbs such as basil, mint, or parsley can be used. I would use 3-4 T of herbs, no matter which ones you choose.)
2 T crumbled goat cheese (could also use Feta, Ricotta, or Parmesan cheese for a slightly different version)

Instructions:

Wash zucchini and dry with paper towel or dishcloth, then thinly slice into rounds, using a mandoline or sharp chef's knife. (I used the 1.5 mm size for my mandoline.) Arrange the zucchini slices on a serving platter (either in a single layer or in several layers) and season with salt and fresh ground black pepper. (If you make several layers of zucchini, be sure to season each layer.)

Wash the lemon and dry with paper towels or dish towel, then cut off ends of the lemon and discard. Zest the rest of the lemon skin and put lemon zest in a small dish. Squeeze all the lemon juice into the dish with the zest, discarding seeds. (If you don't get at least 2 T lemon juice I'd use two lemons.)

Whisk 1/4 cup extra virgin olive oil into the lemon zest/juice mixture, then pour the dressing over the zucchini slices. Let zucchini marinate for 15-30 minutes while you prep other ingredients or make the rest of dinner.

Wash herbs and spin dry or dry with paper towel, then chop herbs. When you're ready to serve the salad, sprinkle with chopped herbs and goat cheese and serve immediately. (Don't take the goat cheese out of the fridge until right before you're ready to serve it or it won't crumble.)