by smartpalatenyc
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smartpalatenyc's Notes:
Expand1 medium zucchini Ask a question about this ingredient
1 tablespoon extra-virgin olive oil Ask a question about this ingredient
Kernels sliced from 2 ears of sweet corn (about 1 cup) Ask a question about this ingredient
8 ounces arugula, rinsed well and dried Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient
1/4 cup freshly grated parmigiano-reggiano Ask a question about this ingredient
sea salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
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.
Ask a question about this stepHeat 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.
Ask a question about this stepIn 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.
Ask a question about this stepthanks, Sagegreen!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
This looks inviting. Thanks.