4 small cucumbers (1 lb total)
1/3 cup loosely packed fresh mint leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz)
1 (6-oz) piece Grana Padano or Parmigiano-Reggiano
Garnish: 4 fresh mint sprigs


Cut cucumber diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on serving plate.

Make stacks of mint leaves and cut crosswise into very thin slivers, then sprinkle over cucumbers.

Whisk together oil and lemon juice in a small bowl, then drizzle over cucumbers. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften cucumbers and allow flavors to develop.

Just before serving, use a vegetable peeler to shave cheese to taste over cucumbers, then sprinkle with mint.


Photography by Kim Marius Flakstad