Preheat the oven to 350ºF. Toast the almonds on a baking sheet until golden brown and fragrant, 10 to 15 minutes. Let cool.
The zucchini thinly lengthwise. Discard the first and last slices of each squash, which are mostly skin. Put the zucchini ribbons in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, garlic, and salt to taste. Add the dressing to the shaved zucchini and toss with your hands to coat it evenly. Taste and add more salt if necessary. Let stand for 5 minutes to allow the zucchini to soften.
Add the arugula to the zucchini. With a cheese plane or vegetable peeler, shave about 3 ounces of cheese, or as much as you like, into the bowl. Add several grinds of black pepper, then toss gently with your hands. Transfer the salad to a serving platter, leaving any watery juices behind. Top with the toasted almonds. Serve immediately.
Reprinted with permission from ©Eating Local: The Cookbook Inspired by America’s Farmers by Sur La Table and Janet Fletcher published by Andrews McMeel Publishing click for book review
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