I've been slowly cooking my way through much of Nate Appleman's A16: Food + Wine, and I've loved every recipe so far. An unusual one that I tried recently is the restaurant's "Raw Zucchini Salad With Green Olives, Mint and Pecorino." I didn't take a photo, but it was a pretty dish and definitely worth making again. The combination of flavors is a refreshing and unusual combination.
Here's A16's recipe for Raw Zucchini Salad With Green Olives, Mint and Pecorino:
1 1/2 lb. zucchini
1/4 c. olive oil
2 T. fresh lemon juice
1 c. green olives, pitted and sliced
2/3 c. loosely packed flat-leaf parsley, chopped
1/2 c. loosely packed mint, chopped
Aged pecorino for shaving
1. Trim zucchini and use a mandoline to slice the zucchini lengthwise into 1/8-inch thick ribbons (I also sliced each slice in half lengthwise). Toss with 1 t. salt and place in a colander over a bowl and set aside for then minutes. The zucchini wilts and softens as the salt leaches out the moisture.
2. Rinse zucchini under col running water, pat dry and place in a large bowl. Add olive oil, lemon juice, olives, parsley and mint and toss to coat evenly. Season with salt, if desired.
3. Top with shaved curls of pecorino (I used Parmesan and it was just fine) and freshly ground black pepper. Serve immediately, as this salad can get a little soggy.