Deb Perelman’s Zucchini Carpaccio Salad
Photo and recipe from Deb Perlman’s The Smitten Kitchen
- 1 ½ lb zucchini (~3 large) or other summer squash
- 1 ¼ tsp kosher salt
- ½ lb arugula (remove stems, cut leaves in 1/2 inch wide strips)
- 1 oz Parmesan, coarsely grated or shaved
- 3 tbsp olive oil
- Juice of one lemon
- ¼ tsp freshly ground black pepper
- Create ribbons of zucchini but cutting them into paper-thin slices with an adjustable-blade slicer or use a vegetable peeler.
- Set a large colander over a bowl and toss the zucchini slices with salt. Let sit for 20 minutes to drain excess water.
- Rinse the zucchini slices, drain, press gently to remove any excess liquid, then pat them dry with a kitchen towel. These can be done in advance and will keep in the refrigerator for several days in a sealed container.
- In a large bowl, toss the arugula, half of the Parmesan, the remaining salt, and 1 1/2 tablespoons of olive oil.
- Place the zucchini ribbons over the greens. Drizzle the remaining oil and the lemon juice over the top. Sprinkle the black pepper and the remaining Parmesan.
- Please visit The Smitten Kitchen’s original recipe post to see her updated preparation and tips.