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Yield: 4 servings
Ingredients:
- 2 medium size zucchini, scrubbed, quartered lengthwise, and
thinly sliced to produce a diamond-like shape
- 10 cremini mushrooms, sliced thin
- 1/4
cup red onion, very finely diced
- 1/8 cup small nonpareil capers
- 1/4
cup extra virgin olive oil
- 1/8 cup freshly squeezed lemon juice
- 1 Tablespoon salt
- 1 teaspoon fresh ground black pepper
- 3/4
pound baby arugula, washed and dried
- 1/4
block fresh Parmigiano Reggiano
Combine all the ingredients, except the arugula and cheese in a
large bowl and toss well. Let sit for about two minutes. Add the
arugula and gently toss with the other ingredients. Serve the salad
in a serving bowl, or on individual plates. Using a vegetable peeler,
shave thin slices of the cheese on top of the salad.
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