Ingredients
2
medium zucchini (3/4 lb total)
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
Special equipment: an adjustable-blade slicer
Directions
1.
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.
2.
Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.
3.
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.
Columbus Restaurants
