Julia Sherman, the artist behind the blog Salad for President, collaborated with London-born designer Anna Karlin to create this fresh, simple zucchini salad. When asked by Sherman about her approach to entertaining, Karlin—who is best known for her lighting and furniture designs—explained, "I like a feast, not an '80s-style Cordon Bleu dinner party. Dinner parties are all about the visual. The table needs to look better than it tastes!" With shaved zucchini ribbons, sliced radishes, mint, and chili, this salad is guaranteed to look and taste exquisite. An added bonus: you can throw it together in 10 minutes, and it can sit out without getting soggy—making it a perfect choice for your first get-together of the spring.
3 small zucchini
4 red radishes
1 handful mint leaves
1 fresno chili pepper
½ cup barrel-aged sheep of goat feta cheese (should come in a brine)
1 teaspoon mustard
1 lemon, juiced
1 teaspoon white sugar
1/3 cup olive oil
sea salt and cracked pepper to taste
How to Make It
Using a vegetable peeler, make ribbons from your zucchini, shaving the vegetable in a downward motion (discard the first sliver which will be mostly the skin of the vegetable). Arrange on a platter, allowing for as much volume as possible when placing the pieces on top of one another. Scatter mint leaves on top of zucchini ribbons, and crumble feta on top.
Slice chili pepper thinly, remove seeds from each slice, and discard. Disperse around the zucchini and the feta on the platter. Before cutting for the salad, remove the top and the bottom parts of the radishes, so it will be flat on two ends. Cut thin slices of radish and scatter on the pile.
In a jar, combine all ingredients for the dressing and shake vigorously. The taste should be acidic, but thick. If you need more olive oil, just add slowly and shake, then taste.
Spoon dressing over the vegetables and sprinkle with sea salt and pepper. Then serve!
Recipe excerpted from Salad For President, courtesy of Julia Sherman.