I discovered this delicious, simple salad in Florence last summer. In true Italian style, it has a minimum of ingredients with a focus on quality. In this case, peak season zucchini is paired with a nutty, mildly piquant Pecorino cheese and dressed with a high quality extra-virgin olive oil and white truffle oil. The olive oil will bind the salad, while the truffle oil will seve as garnish. This is also economically efficient, as truffle oil is pricey - it's only added as the final flourish. - TasteFood

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