Zucchini Carpaccio Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 side-dish servings
- 1/4 teaspoon black pepper
- 1 1/4 teaspoons salt
- 3 tablespoons extra-virgin olive oil
- an adjustable-blade slicer
Preparation Cut zucchini crosswise into paper-thin slices with slicer. Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes. Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel. 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. Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
Preparation Cut zucchini crosswise into paper-thin slices with slicer. Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes. Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel. 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. Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
