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
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Special equipment:
an adjustable-blade slicer
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Cut zucchini crosswise into paper-thin slices with slicer.
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Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
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Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
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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.
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Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
- Keywords
- zucchini,
- vegetarian,
- cheese,
- melissa roberts
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