To make mustard mayonnaise dressing, whisk together egg yolk, mustard and lemon juice in a bowl until combined. Whisking continuously, gradually add oil in a thin steady steam until mixture is emulsified, but is still thin enough to be drizzled; add a little water if too thick. Season with salt and pepper.
Using a vegetable peeler or mandolin, cut zucchinis lengthwise into thin ribbons. Place in a bowl with oil, lemon zest and juice. Stand for 15 minutes to allow flavours to develop.
Place dressed zucchini and zucchini flowers on a platter. Scatter with shaved pecorino and rocket, and drizzle with mayonnaise dressing.
* Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis. They are more grey in colour and are shorter and thicker than regular zucchinis.
As seen in Feast Magazine, Issue 16, pg71.
Photography by John Laurie & Brett Stevens
Using a vegetable peeler or mandolin, cut zucchinis lengthwise into thin ribbons. Place in a bowl with oil, lemon zest and juice. Stand for 15 minutes to allow flavours to develop.
Place dressed zucchini and zucchini flowers on a platter. Scatter with shaved pecorino and rocket, and drizzle with mayonnaise dressing.
* Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis. They are more grey in colour and are shorter and thicker than regular zucchinis.
As seen in Feast Magazine, Issue 16, pg71.
Photography by John Laurie & Brett Stevens