Zucchini, celery and arugula salad

This is the final chapter of the zucchini trilogy.

This does not mean that it is the end of zucchini altogether on Mon Food Blog, however.

The success of this salad lies in slicing the zucchini and celery very thinly on a mandolin. It is a quick and easy salad to prepare and it is most refreshing at the end of a meal.


2 to 3 small zucchini, thinly sliced on a mandolin
1 or 2 celery ribs, thinly sliced on a mandolin
2 to 3 handfuls of baby arugula
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons Parmigiano Reggiano, finely grated
salt and pepper to taste


1. For the vinaigrette, whisk the lemon juice, mustard and olive oil until blended. Add the parmesan and season with salt and pepper.
2. Just before serving, toss the vinaigrette over the vegetables, taste, and adjust seasonings.

Zucchini, celery and arugula salad

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