SERVES 6
SERVES 6
This is a beautiful lunch dish or first course. I serve it often on hot summer days at my home in the desert.
3 bunches arugula
⅓ cup extra-virgin olive oil
2 lemons
Salt and freshly ground black pepper
3 medium zucchini
Shavings of Parmesan cheese
Slice the zucchini lengthwise as thin as possible. (A mandolin is helpful.) Rinse and dry the arugula. Drizzle a little of the olive oil over the arugula, then squeeze the juice from 1 lemon on top. Toss with salt and pepper. Arrange the arugula on 6 plates.
Place the raw zucchini slices in a single layer over the arugula to cover it completely. Drizzle the zucchini with a little more olive oil and juice from the remaining lemon. Sprinkle with salt and pepper, then top with Parmesan cheese.