Zucchini Carpaccio

Use only small young zucchini for this salad. Good varieties are Gold Rush, Tondo di Nizza, and Bianco Friulano.
 

• 2 pounds young yellow and green zucchini

• 1 bunch arugula

• 3 tablespoons extra virgin olive oil

• Juice of 1 lemon

• Coarse sea salt and freshly ground black pepper

• 6-ounce piece Parmesan, slivered

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.