I am not normally a fan of raw zucchini -- too woody, too spongy, too blah. But when it's sliced paper-thin, tossed with sea salt, and allowed to hang out for a while to draw out excess moisture, it takes on an entirely new character: a tender texture and delicate flavor emerge. After learning this technique in a cooking class last summer, it's been a go-to for my summer salads. You can slice the zucchini with a mandoline, the slicing attachment of a food processor (great if you're doing a large quantity), or, if you're feeling particularly masochistic and/or want to practice your knife skills, with a good old chef's knife. <br />

Oct. 1, 2021, 11:50 a.m.

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