zucchini & arugula salad
last week when i put up the baked potato topped with arugula, suffice it to say i had quite a lot of arugula left over. sooooo, i came up with this yummy salad to use some of it up! i had been wanting to do a zucchini ribbon salad for awhile, so despite it being rainy and cloudy out, i had tomas grill zucchini ribbons inside on my le creuset grill pan and went from there.
i used the same vinaigrette as i had tossed the arugula in that topped the baked potato in last week’s post, and added strips of lemon peel, sun flower seeds, and sprinkled the whole thing with grated pecorino et voila, a fabulously delicious summer salad!
makes 2 salads
1 medium to large zucchini
3-4 cups fresh arugula
1 T strips of lemon rind
2 T pumpkin seeds
with a vegetable peeler, carefully “peel” strips of zucchini until you hit the seeds, then start stripping on the other side. lightly grill the strips on a grill that has been brushed with olive oil until you see marks on each side. you don’t want to keep these over the heat too long because they will overcook and become mushy really quickly. set aside to cool.
when the strips are cool, toss the arugula, zucchini, pumpkin seeds, and lemon rind in the vinaigrette and top with cracked pepper and the pecorino. enjoy!