Best Zucchini Carpaccio Salad Recipes

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ZUCCHINI CARPACCIO SALAD



Zucchini Carpaccio Salad image

Provided by Melissa Roberts-Matar

Categories     Cake     Cheese     Vegetable     Side     Vegetarian     Quick & Easy     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 8

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

Steps:

  • 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.

ZUCCHINI CARPACCIO SALAD



ZUCCHINI CARPACCIO SALAD image

Number Of Ingredients 7

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
Juice of one lemon
1/4 teaspoon black pepper

Steps:

  • Special equipment: 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, lemon juice and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper. * A delicious and colorful variation could include yellow summer squash, as well.

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