Summer Squash Carpaccio with Arugula, Pecorino and Almonds


1/4 cup sliced almonds, toasted,
1 pound small zucchini,
2 1/2 tablespoons extra virgin olive oil,
1 1/2 tablespoons fresh lemon juice,
1 small clove garlic, minced to paste, kosher or sea salt and freshly ground black pepper,
2 handfuls of arugula,
chunk of pecorino toscano, ricotta salata, or other medium aged pecorino cheese for shaving


Preheat the oven to 350F. Toast the almonds on a baking sheet until golden brown and fragrant, 10 to 15 minutes. Let cool.

Trim the ends of the zucchini. With a mandoline or other manual vegetable slicer, or a vegetable peeler, shave the zucchini thinly lengthwise. Discard the first and last slices of each squash, which are mostly skin. Put the zucchini ribbons in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, garlic and salt to taste. Add the dressing to the shaved zucchini and toss with your hangs to coast it evenly. Taste and add more salt if necessary. Let stand for 5 minutes to allow the zucchini to soften. Add the arugula to the zucchini. With a cheese plane or vegetable peeler, shave about 3 ounces of cheese, or as much as you like, into the bowl. Add several grinds of black pepper, then toss gently with your hands. Transfer the salad to a serving platter, leaving and water juices behind. Top with the toasted almonds. Serve immediately.

Source: "Eating Local: The Cookbook Inspired by America's Farmers" by Janet Fletcher