August 10, 2010
Aunt Suzy says
This recipe is great for this season for two reasons. First, this time of year provides an (over)abundance of zucchini. Secondly, it’s a refreshing no-cook salad for these dog days of August and only takes about 15-20 minutes to prepare if you use a mandoline. We originally saw this recipe in (where else?) Food & Wine way back in 2002. It was a regular for many summers, but we had forgotten about it the last couple of summers. It will be back in rotation as long as it’s hot out and we have zukes! Thanks to my brother, John, for the OXO mandoline he gave us a few years back! It made making this a lot easier than when we didn’t have it, although Randy would say that he was able to make the slices much thinner by hand. But then that took 10 times longer :-).
1/4 cup EV olive oil
2 tablespoons fresh lemon juice
salt and pepper to taste
1 pound small green and yellow zucchini
2-3 cups baby arugula
1 ounce parmesan cheese, shaved (1 cup)
In a medium bowl, whisk the olive oil and lemon juice together and add salt and pepper to taste. Set aside. Slice the zucchini 1/8-inch thick on the diagonal using a mandoline or by hand with a knife. Toss the zucchini with the dressing to coat and let stand 3 minutes. Arrange the zucchini in overlapping slices on a serving platter. Add the arugula to the bowl and toss wtih the dressing that remains in the bowl. Mound the dressed arugula on the zucchini and then scatter the parmesan over the top and serve. What could be simpler?!!