Zucchini Carpaccio Salad

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Zucchini

  Summer squash, includes skin, raw

  3 ⅜ medium or 662g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Arugula

  Raw

  6 cup or 120g

• Salt

  Table

  1 ¼ tsp or 8g

• Parmesan cheese

  Grated

  1 oz or 28g

Directions

1. PREPARATION: Discard arugula stems and cut leaves into 1/2-inch-wide strips. Coarsely grate parmesan.
2. Cut zucchini crosswise into paper-thin slices with slicer.
3. Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
4. Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
5. 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.
6. Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.