Zucchini Carpaccio Salad

After slicing a few zucchini into translucent coins, you salt and rest them for a while before draining and rinsing them. What this leaves you with is zucchini like I’ve never seen it before–fabric-like pieces that bend and fold, but retain enough structure that they’re nothing like the overcooked summer squash we’ve all had the displeasure of experiencing. Once you pat it dry, you toss it with a heaping pile of baby arugula, shredded parmesan, lemon juice, olive oil, salt and pepper.

Yield:

Serves 2-4

Ingredients

1. 1 1/2 pound zucchini (about 3 large)
2. 1 1/4 teaspoons salt
3. 1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
4. 1 ounce Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
5. 3 tablespoons extra-virgin olive oil
6. Juice of one lemon
7. 1/4 teaspoon black pepper

Directions

1. Cut zucchini crosswise into paper-thin slices with slicer. Toss zucchini slices with one teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
2. Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
3. 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, lemon juice and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.

Notes

A delicious and colorful variation could include yellow summer squash, as well.