Zucchini Carpaccio
Ingredients
- 3 small or two medium zucchini, scrubbed, stem top cut off
- Fresh arugula
- Juice from one lemon
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly ground pepper
Instructions
- Place zucchini slices on serving plate and top with arugula. Sprinkle with lemon juice and drizzle evenly with olive oil. Season with salt and pepper.
Notes
Serves 4 A mandolin is the best way to get very thin slices. Otherwise, use a Y-shaped vegetable peeler or a very sharp knife.
