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Old 11-27-2005, 02:06 AM   #1
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TNT: Zucchini and Arugula Carpaccio

I know it's a bit late in the year this recipe, as the plethora of zucchinis (aka, courgettes) that bombard us at the end of summer have come and gone. But this recipe is great year round, especially as we head into the holiday party season and may need lots of vegetarian dish options. (By all means you can add some lemon juice or balsmic vinegar to the dressing if you like.)

Zucchini and Arugula Carpaccio



1 bunch of arugula, washed and stalks removed

1 ½ pounds zucchini (yellow or green, or both), peeled if you like, sliced into thin circles

2/3 cup mozzarella cheese, thinly sliced (preferably fresh cow or buffalo mozzarella)

Freshly milled black pepper and sea salt to taste (optional)

3 tbsp olive oil

2 cloves of garlic finely chopped or about ½ tbsp of garlic powder (or more if you like)

Directions

Combine the garlic, salt and pepper and the olive oil; mix thoroughly. In a large salad bowel combine the washed and dried zucchini with the arugula leaves. Pour the dressing over top, toss slightly and garnish with the mozzarella cheese. Serve at once.

Serves 6 people

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Old 11-27-2005, 03:52 AM   #2
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How is the zucchini cut?
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Old 11-27-2005, 05:38 AM   #3
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Hi ironchef, cut the zucchini into thin rounds (if you happen to have a mandoline it would work well here, but it's not required) or if you prefer you could slice it into wide ribbons with a vegetable peeler. I've done this with cucumber and carrot salads and it looks beautiful when you plate the finale dish
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