Zucchini Salad

Source

Serves 12

Ingredients:

3 pounds zucchini (about 6 large) or a mix of thin summer squash

2.5 teaspoons kosher salt
1 pound baby arugula
2 ounces parmesan, coarsely grated (on large holes of a box grater; about 1 cup) or shaved with a vegetable peeler
Juice of two lemons
1/2 teaspoon freshly ground black pepper

1/3 cup olive oil

Method:

Shave the zucchini into long ribbons using a vegetable peeler (this works best if zucchini are thinner than the length of the peeler blade). Toss zucchini ribbons with 2 teaspoons 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.

[Do ahead: Once drained well, zucchini keeps in the fridge for a few days in a container.]

Put arugula in a large bowl. Sprinkle with 1/2 cup parmesan and remaining 1/2 teaspoon salt. Drizzle 3 tablespoons of oil over greens and toss. Arrange zucchini over arugula greens, then drizzle with remaining oil, lemon juice and sprinkle with remaining 1/2 cup parmesan and black pepper.