Arugula Salad With Zucchini

1. 1

   Mash garlic with a pinch of salt into apaste.

2. 2

   Put paste in small bowl and whisk in lemon juice.

3. 3

   Let sit for 10 minutes and whisk in olive oil.

4. 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. 5

   Combine arugula, chives, parsley and capers in a separte bowl, season with salt and pepper and add remaining viniagrette.

6. 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. 7

   Repeat two-three times.

8. 8

   Garnish with shaved parmigiano.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.