For the second year in a row, the actress and her family — husband Oliver Martinez, daughter Nahla and son Maceo — visited Fig & Olive Melrose Place for a French Riviera-inspired Mother’s Day meal.
The family’s brunch included crab eggs Benedict, truffle mushroom croquettes and zucchini carpaccio, a vegetarian dish featuring lemon, olive oil, toasted pine nuts and a dusting of shaved Parmesan over ultra-thin pieces of the summer squash, which is just coming into season.
Below, executive chef Pascal Lorange shares the recipe with PEOPLE. The simple (two steps!) and healthy (123 calories!) dish makes it okay to go for that second croissant — or, if you’re at Berry’s table, a whole smorgasbord of desserts, including a chocolate pot de crème, a chocolate soufflé and an apple tart. How sweet!
1 lb. zucchini, sliced paper-thin (use a mandolin or vegetable peeler)
¼ cup extra virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper, to taste
4 tbsp. shaved Parmigiano Reggiano
4 tbsp. toasted pine nuts
1. Arrange the zucchini slices, slightly overlapping, on a large, flat platter. Cover with plastic wrap. Refrigerate until ready to serve.
2. Just before serving, in a small bowl, whisk the olive oil and lemon juice. Drizzle the dressing over the zucchini, season the dish with salt and pepper, scatter the cheese and the pine nuts on top, and serve.