Slice the zucchini into thin rounds using a mandoline, Sprinkle with kosher salt and allow to sit for 15 minutes. Rinse and then transfer to paper towels to dry.
While the salt is drawing excess moisture out of the zucchini, slice the carrots into thin rounds with the mandoline.
Place the carrots in a medium bowl with the rinsed and dried zucchini.
Top the vegetables with the fennel fronds and the parsley.
Prepare the lemon marinade by whisking together the lemon juice, extra-virgin olive oil. garlic, cayenne and nutmeg. Taste and add salt, if necessary.
Pour the lemon bath over the herbs and vegetables and toss thoroughly.
Cover and refrigerate for at least 2 hours, preferably 4 or more.
Serve topped with extra fennel fronds.
Notes
The prep time includes the refrigerator time necessary for the ingredients to become properly introduced to one another.The taste of this salad is very light and perfect for a hot day. Use green, fruity olive oil to enhance its vegetal flavors.It will keep in the refrigerator for about 3 days.