I have always been a fan of zucchini. However I have only ever eaten it cooked. So this summer after I saw so many recipes for raw zucchini salads I decided to take the plunge. The spiceness of the arugula and boldness of the Asiago cheese balances well with the zucchini. I will be making this recipe over and over.
Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).