Zucchini Carpaccio Salad

• 1 1/2 lb zucchini (about 3 large)
• 1 1/4 teaspoons salt
• 1/2 lb arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
• 1 oz Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon black pepper
• an adjustable-blade slicer

1. Cut zucchini crosswise into paper-thin slices with slicer.
2. Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
3. Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
4. Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
5. Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.

zucchini, salt, arugula, grater, extravirgin olive oil, black pepper

Taken from www.epicurious.com/recipes/food/views/zucchini-carpaccio-salad-1222192 (may not work)