ZUCCHINI CARPACCIO AND ARUGULA STACK
Yield: MAKES 2 TO 4 SERVINGS
Credit:
Mareya Ibrahim author of Eat Like you Give a Fork: The Real Dish on Eating to Thrive
Chef Mareya Ibrahim, Fit Foodie, author, Celebrity Chef, and founder of Eat Cleaner (www.EatCleaner.com) has made it her mission to share the wealth of health and has mastered vegetable morphing to a T. Kids, husbands, and guests, prepared to be duped!
Ingredients
- 4 zucchini, sliced into thin sheets with a mandoline or veggie peeler
- 1⁄4 cup plus 2 tablespoons The Real Dish Dressing (page 26)
- 1 cup arugula
- 1⁄4 cup grape tomatoes, sliced
- 1⁄4 cup grated Pecorino cheese
- Freshly ground black pepper
Directions
- Put the zucchini slices in a shallow dish and pour over 1⁄4 cup of the dressing. Marinate for at least 30 minutes and up to 2 hours.
- On a large plate, arrange a layer of the zucchini strips, then add a layer of strips perpendicular to the first, for a fun grid pattern.
- In a small bowl, toss the arugula and tomatoes with the remaining 2 tablespoons of dressing.
- Arrange the arugula and tomatoes over the zucchini carpaccio and finish with the pecorino and some freshly ground black pepper.
