ARUGULA, ZUCCHINI, AND PARMESAN SALAD

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Arugula, Zucchini, and Parmesan Salad image

A mandoline or a handheld slicer is ideal for cutting the vegetables into thin, even rounds. A sharp knife also works well.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

6 cups arugula leaves (from 3 bunches)
1 small zucchini, thinly sliced crosswise
1 small yellow squash, thinly sliced crosswise
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper, to taste
4 ounces Parmesan cheese

Steps:

  • Toss together arugula, zucchini, and squash in a salad bowl. Whisk together oil and lemon juice, and season with salt and pepper. Drizzle over salad. Using a cheese plane or a vegetable peeler, shave cheese over the top.

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