- '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'
- 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
