From Chef Audrey Kelly
- 1 ¼ c Corto® Truly® Extra Virgin Olive Oil
- ½ c fresh lemon juice
- 1 T minced chives
- 2 t sea salt
- 1 t black pepper
- 2 lb. zucchini (mixed green and yellow)
- ¼ c chopped basil
- 1 T chopped mint
- 2 oz burrata or fresh mozzarella
- 2 c pea shoots or other greens
Read our interview with Chef Audrey.
In a bowl whisk together lemon juice and 1 cup of olive oil until emulsified.
Mix in chives, salt, and pepper.
Using a vegetable peeler thinly slice zucchini into ribbons.
Place zucchini in shallow bowl or container then add lemon and olive oil marinade.
Set aside and let marinade for 3-4 hours.
Once ready, divide pea shoots onto four plates.
Divide zucchini into four portions and place mixture on top of greens.
Sprinkle basil and mint on top of zucchini.
Cut burrata balls in half and place on top of herbs.
Drizzle remaining 1/4 cup olive oil onto burrata and sprinkle with a pinch of salt.
My creation comes from what I like to eat. I was really craving zucchini. I felt like something really fresh.