Francesca's Zucchini Carpaccio

Recipe Ingredients

2 tablespoons	30ml	Fresh zucchini (small)
1/3 cup	48g / 1.7oz	Tightly packed arugula - roughly chopped
2 tablespoons	30ml	Extra virgin olive oil
1 teaspoon	5ml	Balsamic vinegar
		Fine sea salt
		Freshly ground black pepper
4 oz	113g	Parmigiano-reggiano cheese - (up to 6)

Recipe Instructions

Trim the ends off the zucchini and slice into paper-thin rounds on a mandoline, meat slicer or with a 1-mm food processor blade. Be careful. Put the zucchini on a large serving platter.

Chop the arugula and sprinkle it over the zucchini. Drizzle with the olive oil and the balsamic vinegar. Season with salt and pepper.

Shave curls of cheese directly over the platter to cover the zucchini and arugula.

Serve immediately.

Yield: 4-6 servings, as an appetizer.

Courtesy of Faith Willinger's "Red, White and Greens"

Source:
RECIPE FOR HEALTH SHOW #RHF277

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