Zucchini Carpaccio Salad Recipe | Epicurious

Name: Zucchini Carpaccio Salad Recipe | Epicurious
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

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

Keywords

italian
zucchini
arugula
parmesan
starter
dinner
gluten free
nut free
vegetarian
5 ingredients or fewer
no-cook
gourmet

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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