I make this salad constantly during the summer: it's crazy easy to pull together, and it pairs well with and/or sauces so many summer favorites: grilled chicken or skirt steak, fish prepared almost any way. It's lovely with goat cheese or mozzarella on toast. I often eat it for lunch, straight from the bowl. —Cristina Sciarra
4 side portions
1 medium-large (275 grams) zucchini, sliced into wisp-thin coins
In a medium bowl, toss the zucchini coins with the kosher salt and lemon juice. Let the zucchini sit for 15 minutes, until it slackens. Stir in the pepitas, Parmesan shavings, and a couple cracks of black pepper. (If you have the parsley on hand, add that too.)
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.