Arugula Salad With Zucchini

• 1 garlic clove
• kosher salt
• 14 cup fresh lemon juice
• 12 cup extra virgin olive oil
• 1 lb zucchini
• fresh ground pepper
• 4 cups baby arugula
• 12 cup fresh flat-leaf parsley
• 12 cup chopped chives, cut into 1/2-inch lengths
• 2 tablespoons capers, rinsed well
• 14 cup freshly grated parmigiano-reggiano cheese

1. Mash garlic with a pinch of salt into apaste.
2. Put paste in small bowl and whisk in lemon juice.
3. Let sit for 10 minutes and whisk in olive oil.
4. Cut squash into very thin slices, put into a bowl and season with salt and pepper and and toss with 2/3 of the viniagrette.
5. Combine arugula, chives, parsley and capers in a separte bowl, season with salt and pepper and add remaining viniagrette.
6. Layer about a third of the squash in a shallow bowl, scatter about a third of the arugla mixture and sprinkle with a third of the parmesan.
7. Repeat two-three times.
8. Garnish with shaved parmigiano.
9. Serve immediately.

garlic, kosher salt, lemon juice, extra virgin olive oil, zucchini, fresh ground pepper, baby arugula, parsley, chives, capers, cheese

Taken from www.food.com/recipe/arugula-salad-with-zucchini-234050 (may not work)