zucchini carpaccio salad

INGREDIENTS

• 1 1/2 pound zucchini (about 3 large)*
• 1 1/4 teaspoons salt
• 1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
• 1 ounce Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
• 3 tablespoons extra-virgin olive oil
• Juice of one lemon
• 1/4 teaspoon black pepper