Wilted Zucchini Salad With Sweet Corn And Arugula

• 1 medium zucchini
• 1 tablespoon extra-virgin olive oil
• Kernels sliced from 2 ears of sweet corn (about 1 cup)
• 8 ounces arugula, rinsed well and dried
• 1/4 cup extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup freshly grated parmigiano-reggiano
• sea salt
• freshly ground black pepper

1. Slice the zucchini into paper-thin rounds using mandoline, food processor, or knife. Transfer zucchini slices to a colander set over a bowl and toss with 1 teaspoon sea salt. Let sit for 30 minutes, stirring occasionally, until much of the water has been drawn out of the zucchini and it is tender and pliable. Rinse zucchini with water and pat dry.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add corn kernels along with a pinch of salt, and saute for 2 to 3 minutes until just tender.
3. In a large bowl whisk together 1/4 cup olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add zucchini, corn, and arugula, and toss well to combine. Season to taste with additional salt and pepper, if desired. Top with grated parmigiano just before serving.

zucchini, extravirgin olive oil, sweet corn, arugula, extra virgin olive oil, freshly squeezed lemon juice, freshly grated parmigiano, salt, freshly ground black pepper

Taken from food52.com/recipes/5382-wilted-zucchini-salad-with-sweet-corn-and-arugula (may not work)