Lighten Up Summer Dinners with Arugula Salad

Directions

• Preheat the oven to 350°F (190°C). Toast the almonds on a baking sheet until lightly colored and fragrant, about 8 minutes. Let cool. 
• In a large bowl, whisk together the olive oil, wine vinegar, garlic and salt and pepper to taste.  
• Remove both ends of the zucchini and carrots. With a V-slicer, mandolin or vegetable peeler, shave the vegetables lengthwise into thin ribbons. Discard the first and last slices of zucchini, which are mostly skin. Add the vegetables to the bowl and toss well to coat with the dressing. Let stand until the vegetables soften slightly, 5 to 10 minutes. The zucchini should be pliable enough to twirl with a fork without breaking. Do not let them stand too long or they will release liquid and water down the dressing.  
• Add the arugula and toss gently. With a cheese plane or vegetable peeler, shave about 3 ounces (90 g) of semi-firm percorino cheese, or crumble cotija cheese into the salad. Add the almonds and toss gently. Taste for salt and vinegar, then serve immediately. 

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