Zucchini Carpaccio Salad | view more Recipe
'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.