For the carpaccio
1. Place the dressing plates in the fridge.
2. Cut thin strips of veal, then place them between 2 sheets of baking paper and flatten them.
3. In a bowl, mix the olive oil and the juice of one lemon. Add salt.
4. Place the thin slices on the plates, add the olive oil/lemon mixture, add a few capers and the parmesan.
For the zucchini
1. Wash the zucchini, then cut them into very small cubes (brunoise). Cut the preserved lemon into the finest pieces possible. Then place them in a bowl and mix with the olive oil.
2. Arrange the zucchini in a glass next to the carpaccio. Serve very co
