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Zucchini Carpaccio Salad

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Zucchini Carpaccio Salad

Zucchini Carpaccio Salad

amanda

Equipment

  • - Zest LLC Folding Tomato Slicer/Dice Press

  • - Cuisine Store Classic Rolling Board Set

  • - Amazon Basics 8 Piece Stainless Steel Cutlery Set

  • - Chef's Choice 2-in-1 Salad Spinner & Cutting Board

  • - Melitta Gourmet Premium Kitchen Scissors

  • - OXO Good Grips 8-Inch Vegetable Peeler

  • - OXO Good Grips 8-Inch Stainless Steel Tomato Slicer

  • - OXO Good Grips Salad Spinner with Rack

  • - Cuisinart 8-Cup Stainless Steel Coffee Dripper (as a versatile kitchen gadget, this can also be used for preparing ingreditations)

  • - OXO Good Grips 8-Inch Paring Knife

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

  • an adjustable-blade slicer

Instructions

1

Instruction 1

Cut zucchini crosswise into paper-thin slices with slicer.
2

Instruction 2

Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
3

Instruction 3

Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
4

Instruction 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.
5

Instruction 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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