A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese.
Recipe information
Total Time
35 min
Yield
Makes 4 to 6 side-dish servings
Ingredients
Special Equipment
Preparation
Step 1
Cut zucchini crosswise into paper-thin slices with slicer.
Step 2
Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
Step 3
Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
Step 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.
Step 5
Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
