Use only small young zucchini for this salad. Good varieties are Gold Rush, Tondo di Nizza, and Bianco Friulano.
Trim the ends off the zucchini and slice at an angle into thin rounds. Place in a bowl.
Pick through the arugula, discarding any yellow leaves. Snap off the stalks, then wash and dry the leaves thoroughly.
Mix together the olive oil, lemon juice, and salt and pepper, and pour over the zucchini. Mix, then leave to marinate for 5 minutes. Season with salt and pepper.
Divide the arugula between the serving plates. Put the zucchini on top, and then the Parmesan slivers. Add a small amount of freshly ground black pepper, and serve.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.