This salad is delicious and takes 5 minutes to make. I got the idea reading a menu for restaurant week from Lupa Restaurant in New York City, http://www.luparestaurant.com/home.cfm Take a baby zucchini and slice into ribbons on a Benriner, http://benriner.com/ This is one of my favorite kitchen tools. It is how I get paper thin slices in a moment. and how my food takes on a professional quality. It is an easy to clean inexpensive version of the french mandoline.
Lay the slices over a plate of arugula. Then slice some good aged Pecorino also on the Benriner, over the zucchini. Dress with good extra virgin olive oil and a sprinkle of lemon juice. Finally grind a little black pepper over all and dot with Maldon Salt, http://www.maldonsalt.co.uk/. Maldon salt is chunky so just a little is all you want. It gives you a big salt bite but does not permeate the whole dish. Eat immediately before it melts for the best result.
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