Zucchini Melon Salad
 

Zucchini Melon Salad

In this perfect no-cook dish you can substitute crumbled bacon for the
chicken or just omit the meat altogether.

2 medium zucchini (3/4 lb total)
1 teaspoon salt
2 (3-inch-wide) wedges honeydew melon, seeded and rind removed
1 whole smoked chicken breast (1 lb), skinned and thinly sliced
crosswise with a knife
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup packed fresh mint leaves, cut crosswise into thin shreds
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice
Special equipment: an adjustable-blade slicer

Cut zucchini crosswise diagonally into 1/8-inch-thick slices using
slicer and transfer to a colander set over a bowl. Sprinkle with salt,
tossing to coat, and let stand 5 minutes, then rinse under cold water.
Arrange in 1 layer on paper towels and pat dry.
Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.
Divide melon, zucchini, and chicken among 4 plates. Shave about one
fourth of cheese into curls with a vegetable peeler and divide curls
and mint among the 4 plates. Drizzle each plate with oil and lime
juice. Season with salt and pepper. Serve immediately.

Makes 4 main-course servings.



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