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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese. Ingredients:
1 1/2 lb 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 |
Directions:
1. Cut zucchini crosswise into paper-thin slices with slicer.
2. Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
3. Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
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. Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
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