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Zucchini Carpaccio Salad

Zucchini Carpaccio Salad
Need Head to the store and pick up arugula, salt, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

1
Cut zucchini crosswise into paper-thin slices with slicer.
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ZucchiniZucchini
2
Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
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ZucchiniZucchini
SaltSalt
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ColanderColander
BowlBowl
3
Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
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ExtractExtract
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4
Put arugula greens in a large bowl.
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ArugulaArugula
GreensGreens
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5
Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt.
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Parmigiano ReggianoParmigiano Reggiano
SaltSalt
6
Drizzle 1 1/2 tablespoons of oil over greens and toss.
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GreensGreens
Cooking OilCooking Oil
7
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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Parmigiano ReggianoParmigiano Reggiano
ZucchiniZucchini
ArugulaArugula
GreensGreens
PepperPepper
Cooking OilCooking Oil
DifficultyNormal
Ready In35 m.
Servings4
Health Score29
Gluten Free
DietsGluten Free
Dish TypesSalad
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