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Grilled Zucchini With Arugula, Pecorino And Pinenut Salad

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Grilled Zucchini With Arugula, Pecorino And Pinenut Salad

Ingredients

  • 4 medium zucchini, sliced into 1/2' thick disks or quartered, lengthwise
  • olive oil, for brushing zucchini
  • kosher salt and freshly ground black pepper
  • 3 cups baby arugula leaves, loosely packed
  • 2 tablespoons juice from 1 to 2 lemons
  • 3 tablespoons extra virgin olive oil
  • 2 ounces pecorino or parmesan cheese, shaved into thin slices using a vegetable peeler
  • 2 tablespoons toasted pinenuts
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Published 2014-09-09 18:54:21 (2 years ago).

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