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Provide Zucchini.
Provide Salt.
Provide Olive oil.
Use from 1/4 of a lemon Lemon juice.
Use handful ■Arugula.
Provide from 2 tablespoons ■Parmesan cheese.
Use ■Coarsely ground black pepper.

I'm calling it a vinaigrette, but it's really. zucchini carpaccio salad. Raw zucchini has a fresh, green flavor that is lost when the vegetable is cooked Excellent olive oil and fresh lemon juice make the perfect dressing to bathe the slices in; the acid Yotam Ottolenghi's Pasta and Zucchini Salad. Zucchini Carpaccio Salad recipe: Try this Zucchini Carpaccio Salad recipe, or contribute your own. Cucumber and Zucchini Carpaccio Salad Recipe.

These are the ingredients. Shave the parmesan cheese and set aside..
Cut the zucchini as thin as you can using a slicer. Sprinkle with 1/3 teaspoon of salt and leave to rest for 15 minutes..
Lightly wash the soft zucchini with water and drain in a sieve. Then, spread out a paper towel and gently remove the moisture from the zucchini..
Add the zucchini to a bowl and dress with the olive oil and lemon juice. Mix the ■ ingredients together and adjust the flavor with salt (not listed in the ingredient list)..

A perfect elegant summer salad from Cristina Ferrare's Big Bowl of Love cookbook. Arrange sliced zucchini and cucumbers on a large platter, alternating zucchini slices with the cucumber slices. Sprinkle slices lightly with kosher salt. Use vegetable peeler to shave thin slices of Parmesan over the zucchini, and serve with baguette slices. Salad Recipes Parmesan Cheese Recipes Zucchini Recipes.

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