• Wash the zucchini and trim the ends. Using a vegetable peeler shave the zucchini into into flat, 1/8-inch-thick ribbons and put them in a bowl.
• To the bowl, add the raw corn kernels, green onion and basil.
• In a separate small bowl, combine lemon juice, olive oil and honey. Use a whisk to combine well.
• Pour the dressing over the vegetables. Toss well. Season to taste with salt and freshly ground pepper. Top the salad with ricotta cheese, if desired.
4 zucchini
Kernels from 1 ear of raw corn
2 green onions, thinly sliced
¼ cup fresh basil leaves, chiffonaded
3 Tbsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil
2 tsp. honey, or to taste
Kosher salt and freshly ground black pepper to taste
2 Tbsp. ricotta cheese (optional)
Kernels from 1 ear of raw corn
2 green onions, thinly sliced
¼ cup fresh basil leaves, chiffonaded
3 Tbsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil
2 tsp. honey, or to taste
Kosher salt and freshly ground black pepper to taste
2 Tbsp. ricotta cheese (optional)
This article appears in July 2013.