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Summer Squash Carpaccio with Arugula
Prep Time
20 mins
Total Time
20 mins
 
Course: Salad Dressing
Cuisine: American
Servings: 4 Servings
Ingredients
  • 1 pound small zucchini a mix of green and yellow
  • 2 T. extra-virgin olive oil
  • 1/4 C. fresh lemon juice
  • 1 garlic clove minced to a paste
  • Sea salt
  • 3 ounces arugula
  • 3 ounces pecorino toscano or parmesan cheese shaved
  • Freshly-ground black pepper
  • 1/4 C. toasted sliced almonds
Instructions
  1. Using a mandoline or a vegetable peeler, slice squash into ribbons. Set aside.
  2. Whisk oil and lemon juice together in a small bowl. Add garlic paste and sea salt. Lemons vary in their acidity, so you may want to adjust the amount of the lemon juice in your dressing to your taste. Pour this dressing over the squash you have sliced and allow the squash to marinate in the dressing for at least five minutes. The squash will begin to soften.
  3. Mix arugula and cheese into the squash mixture. Adjust seasonings.
  4. To serve, arrange the salad on a pretty serving plate. Sprinkle toasted almonds over the salad and enjoy.
Recipe Notes

I've found that lemons vary in the acidity of their juice. To my taste, this salad dressing is best when it has a real sour bite. My recommendation is that you taste the dressing after it has been allowed to sit and mature and add extra lemon juice to your taste.