6 Servings 35 min Cook
3 Tbsp Olive Oil
3 1/3 Medium Zucchini
1/4 Tsp Pepper
6 Cup Arugula
1 1/4 Tsp Salt
1 Oz Parmesan Cheese
PREPARATION: Discard arugula stems and cut leaves into 1/2-inch-wide strips.
Coarsely grate parmesan.
Cut zucchini crosswise into paper-thin slices with slicer.
Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid.
Pat zucchini slices dry with a kitchen towel.
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 and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
