Zucchini Carpaccio Salad
['1 1/2 lb zucchini (about 3 large)', '1 1/4 teaspoons salt', '1/2 lb arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)', '1 oz Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)', '3 tablespoons extra-virgin olive oil', '1/4 teaspoon black pepper', 'an adjustable-blade slicer']
Cut zucchini crosswise into paper-thin slices with slicer.
Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
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