Serves4 to 6 (side dish)
- Active time:15 min
- Start to finish:35 min
July 2006
A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese.
-
1 1/2
lbs
zucchini (about 3 large)
-
1 1/4
teaspoons
salt
-
1/2
lb
arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
-
1
oz
Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
-
3
tablespoons
extra-virgin olive oil
-
1/4
teaspoon
black pepper
-
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.
