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Author Notes: One of the best things about summer salads is they hardly need a recipe. My original intention was to add grilled corn (a great alternative), but the wild arugula looked especially fresh at the farmers market so I changed course. The zucchini can stand a little marinating, but toss the arugula just before serving to avoid wilted greens. —nicolecooks
Juice of 1 lemon
Drizzle of honey
Salt and pepper
Extra-virgin olive oil
A few handfuls of wild arugula
- Slice off the ends of each zucchini, then cut in half lengthwise Using a guard, slice zucchini with a mandolin to form flat ribbons, then julienne for spaghetti-like strands. If your zucchini are especially long, you can cut the strands in half.
- In a small mixing bowl, combine lemon juice, honey, salt and pepper. Whisk in olive oil until thickened (I used less than half a cup). Test for seasonings and adjust if necessary. This step is all about instinct. Based on your preferences, try more honey or less lemon.
- Pour some of the dressing over the zucchini in a large mixing bowl and toss gently to combine. Tear the basil and sprinkle it over the top. When ready to serve, add arugula and use your hands to incorporate the leaves. If you'd like, serve with shards of Parmesan cheese.
- This recipe was entered in the contest for Your Best Dish in the Raw