Arugula Salad with Zucchini
(Kabakli Roka Salatasi)
1 bunch Arugula, washed and drained
Turkish Kashar cheese or Asiago cheese, thinly sliced or cut in small cubes
Extra virgin olive oil
Flaked red pepper
1 small zucchini, peeled in lengthwise strips, thinly sliced
2 or 3 tbsp lemon juice
1/2 tsp salt
In a bowl, place the zucchini, lemon juice and salt, toss. Keep it in the refrigerator for about 5-6 hours.
Break off the Arugula stems, discard. Break off the leaves into smaller pieces with your hands. Place on a service plate. Season with salt. Arrange the zucchinis and cheese on the top. Drizzle the olive oil and sprinkle flaked red pepper all over the salad. Serve immediately.