2000s Recipes + Menus

Zucchini Carpaccio Salad

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
  • 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 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.
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