zucchini carpaccio salad

Ingredients in this Recipe

1 1/2 pound zucchini (about 3 large)*
1 1/4 teaspoons salt
1 ounce Parmigiano Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
1/2 pound arugula, stems discarded and leaves cut into 1/2 inch wide strips (6 cups)
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
Juice of one lemon

See Full Recipe at Smitten Kitchen