Zucchini Carpaccio Salad

photo by Romulo Yanes

from Gourmet Every Day

submitted by Anne Halsted

serves 4 to 6 as a side dish

1½ pound zucchini (about 3 large)

1¼ teaspoon salt

½ pound arugula leaves cut into ½-inch wide strips (6 cups)

1 ounce (½ cup) coarsely grated Parmigiano-Reggiano

3 tablespoons extra-virgin olive oil

¼ teaspoon black pepper

special equipment: an adjustable-blade slicer

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 for about 20 minutes. Then rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a paper towel.

Put arugula greens in a large bowl. Sprinkle in ¼ cup Parmigiano-Reggiano and remaining ¼ teaspoon salt. Drizzle 1½ tablespoons of oil over greens and toss.

Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining ¼ cup Parmigiano-Reggiano and pepper.

This is a meat-free carpaccio, a crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese. Summer squash at its seasonal peak would lend a crisp-tender bite and mellow flavor.