Marinated Zucchini & Bresaola

Simple and fresh, this savory salad puts its robust flavors right up front.

Serves 6

Ingredients

2 lbs zucchini and/or yellow summer squash
8 oz arugula
3 tablespoons olive oil
1 lemon   

1 tsp sugar
Salt and pepper
18-24 paper-thin slices of Bresaola
Parmesan cheese

Instructions

1. Trim the ends off the zucchini and summer squash, and slice as thinly as possible on the diagonal. Wash and spin or pat dry the arugula.
2. Whisk together the olive oil, the juice of the lemon and the sugar. Add salt and pepper to taste, and whisk to emulsify.
3. Pour the dressing over the zucchini and squash slices, and toss to combine. Leave to marinate for 10 to 30 minutes, stirring occasionally.
4. Arrange 3-4 slices of Bresaola on each plate, and top with a mound of arugula.
5. Stir the zucchini and squash slices to coat with marinade, and ladle onto each plate over the arugula.
6. Slice thin slivers of Parmesan onto each plate, and serve.

My husband says: Bresaola is dried, salt-cured beef, and is a deep reddish purple color. Find it at deli counters with an Italian flair.