Arugula Salad With Zucchini
- Mash garlic with a pinch of salt into apaste.
- Put paste in small bowl and whisk in lemon juice. Let sit for 10 minutes and whisk in olive oil.
- Cut squash into very thin slices, put into a bowl and season with salt and pepper and and toss with 2/3 of the viniagrette. Combine arugula, chives, parsley and capers in a separte bowl, season with salt and pepper and add remaining viniagrette. Layer about a third of the squash in a shallow bowl, scatter about a third of the arugla mixture and sprinkle with a third of the parmesan.
- Repeat two-three times.
- Garnish with shaved parmigiano.
- Serve immediately.