Ingredients
6 cups arugula leaves (from 3 bunches)
1 small zucchini, thinly sliced crosswise
1 small yellow squash, thinly sliced crosswise
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper, to taste
4 ounces Parmesan cheese
Preparation
Toss together arugula, zucchini, and squash in a salad bowl. Whisk together oil and lemon juice, and season with salt and pepper. Drizzle over salad. Using a cheese plane or a vegetable peeler, shave cheese over the top.
