Zucchini and Arugula Carpaccio
A simple dish that brings so much colour to the table. Zucchini and arugula carpaccio can be made year round, but the best time is when zucchinis are in season around the end of summer. Look for small, ripe zucchinis in the store or from your garden.
Growing up we always seemed to receive an almost endless supply of these tasty vegetables from neighbours and friends, and any late summer long weekend buffet table seems empty without at least a couple zucchini dishes to me now.
When buying the mozzarella I really suggest that you look for fresh mozzarella, which is preserved in a watery bath (rinse before using). My husband loves a type of mozzarella from Italy which is made from buffalo milk, but you can use cows milk if you prefer as it has a milder taste and is easier to come by.
Zucchini and Arugula Carpaccio
1 bunch of arugula, washed and stalks removed
1 ½ pounds zucchini (yellow and green or both), peeled if you like, very thinly sliced into rounds or ribbons (use a vegetable peeler to make strips of zucchini)
2/3 cup mozzarella cheese, thinly sliced
Freshly milled black pepper and sea salt to taste (optional)
3 tbsp olive oil
2 cloves of garlic finely chopped or about ½ tbsp of garlic powder
Combine the garlic, salt and pepper and the olive oil; mix thoroughly. In a large salad bowel combine the washed and dried zucchini with the arugula leaves.
Pour the dressing over top, toss slightly and garnish with the mozzarella cheese. Serve at once.
Serves 6 people