Author Notes: I am not normally a fan of raw zucchini — too woody, too spongy, too blah. But when it’s sliced paper-thin, tossed with sea salt, and allowed to hang out for a while to draw out excess moisture, it takes on an entirely new character: a tender texture and delicate flavor emerge. After learning this technique in a cooking class last summer, it’s been a go-to for my summer salads. You can slice the zucchini with a mandoline, the slicing attachment of a food processor (great if you’re doing a large quantity), or, if you’re feeling particularly masochistic and/or want to practice your knife skills, with a good old chef’s knife.
—smartpalatenyc
Serves: 4 as a side dish
Ingredients
-
1
medium zucchini
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1
tablespoon extra-virgin olive oil
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Kernels sliced from 2 ears of sweet corn (about 1 cup)
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8
ounces arugula, rinsed well and dried
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1/4
cup extra virgin olive oil
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1
tablespoon freshly squeezed lemon juice
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1/4
cup freshly grated parmigiano-reggiano
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sea salt
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freshly ground black pepper
Directions
- Slice the zucchini into paper-thin rounds using mandoline, food processor, or knife. Transfer zucchini slices to a colander set over a bowl and toss with 1 teaspoon sea salt. Let sit for 30 minutes, stirring occasionally, until much of the water has been drawn out of the zucchini and it is tender and pliable. Rinse zucchini with water and pat dry.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add corn kernels along with a pinch of salt, and saute for 2 to 3 minutes until just tender.
- In a large bowl whisk together 1/4 cup olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add zucchini, corn, and arugula, and toss well to combine. Season to taste with additional salt and pepper, if desired. Top with grated parmigiano just before serving.
/163904b7-b042-4534-a3c4-2f1da2be71c4--IMG_1664.JPG "Wilted Zucchini Salad with Sweet Corn and Arugula 2")
