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
If you don't have the special equipment, just use a very sharp knife and carefully cut thin slices.

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.
Gourmet
8/1/2005

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