Lemony Shaved Summer Squash and Pecorino on Arugula

• 2 large lemons
• 2 teaspoons kosher salt
• Scant 1/2 cup extra-virgin olive oil
• 3 ounces arugula, preferably wild or baby (2 cups packed)
• 2 small or 1 medium yellow squash, sliced paper-thin
• 2 small or 1 medium zucchini, sliced paper-thin
• 2 ounces aged pecorino cheese
• Freshly ground black pepper

1. Grate the zest of one of the lemons directly into a jar or bowl with a tight-fitting lid.
2. Squeeze a scant 1/2 cup juice from the lemons and add to the zest.
3. Add the salt and oil, cover tightly, and shake vigorously.
4. Spread the arugula in a single layer in a serving dish.
5. Scatter the squash and zucchini on top.
6. Using a vegetable peeler, shave the cheese all over.
7. Shake the dressing again and pour over the salad.
8. Grind the pepper over everything and serve immediately.
9. The best, and really only, way to get perfect paper-thin slices of squash (and any number of other vegetables) is with a mandoline.
10. The traditional, albeit pricey, French mandolines work beautifully, as do the more compact and inexpensive Japanese ones.

lemons, kosher salt, extravirgin olive oil, arugula, yellow squash, zucchini, pecorino cheese, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/lemony-shaved-summer-squash-and-pecorino-on-arugula-390614 (may not work)