A vegetarian take on beef carpaccio features thinly sliced zucchini combined with watercress, lemon juice, and plenty of Parmesan shavings.
- Servings: 6
Source: Martha Stewart Living, August
- 2 medium zucchini
- 4 ounces watercress or baby arugula
- 6 tablespoons extra-virgin olive oil
- Juice of 2 lemons
- Sea salt flakes, and freshly ground pepper
- 2 ounces Parmesan cheese, shaved
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add zucchini, and cook 2 minutes. Plunge zucchini into the ice-water bath to stop the cooking, and let cool completely.
Arrange watercress on a platter, reserving some for garnish. Drizzle with about half the oil and lemon juice.
Using a mandoline or a box grater, very thinly slice zucchini into rounds. Arrange over watercress. Drizzle with remaining oil and lemon juice. Season with salt and pepper. Top with Parmesan, and garnish with reserved watercress.