Zucchini Carpaccio Salad

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

Special equipment: an adjustable-blade slicer

Cut zucchini crosswise into paper-thin slices with slicer. (I used a sharp knife)

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.

Serves: 4-6

Source: Epicurious.com, Gourmet, July 2006

Prepared by: Margo for the February 2001 meeting and the March 2008 meeting.