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Gourmet
July 2006

Zucchini Carpaccio Salad

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Zucchini Carpaccio SaladRomulo Yanes

A meat-free carpaccio, this crisp mix of zucchini and arugula gets a boost from olive oil and salty cheese.

Recipe information

  • Total Time

    35 min

  • Yield

    Makes 4 to 6 side-dish servings

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

Special Equipment

an adjustable-blade slicer

Need to make a substitution?

Preparation

  1. Step 1

    Cut zucchini crosswise into paper-thin slices with slicer.

    Step 2

    Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.

    Step 3

    Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.

    Step 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.

    Step 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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