Zucchini Carpaccio Salad
A fresh and elegant salad featuring paper-thin slices of zucchini layered over peppery arugula, finished with shavings of Parmigiano-Reggiano and extra virgin olive oil.
Ingredients
- •1½ lb zucchini
- •1¼ teaspoons salt
- •½ lb arugula
- •1 oz Parmigiano-Reggiano
- •3 tablespoons extra-virgin olive oil
- •¼ teaspoon black pepper
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
Cut zucchini crosswise into paper-thin slices with slicer.
10 min
- 2.
Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
20 min
- 3.
Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
5 min
- 4.
Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
5 min
- 5.
Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
5 min
