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Arugula, Zucchini, and Parmesan Salad

A mandoline or a handheld slicer is ideal for cutting the vegetables into thin, even rounds. A sharp knife also works well.

  • Servings: 8

Source: Martha Stewart Living, March 2008


  • 6 cups arugula leaves (from 3 bunches)
  • 1 small zucchini, thinly sliced crosswise
  • 1 small yellow squash, thinly sliced crosswise
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Coarse salt and freshly ground pepper, to taste
  • 4 ounces Parmesan cheese


  1. Toss together arugula, zucchini, and squash in a salad bowl. Whisk together oil and lemon juice, and season with salt and pepper. Drizzle over salad. Using a cheese plane or a vegetable peeler, shave cheese over the top.

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