Ribboned Zucchini Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs small zucchini, trimmed
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 2 teaspoons finely grated fresh lemon zest
• 2 teaspoons fresh lemon juice
• 2 teaspoons dijon mustard
• 1 teaspoon anchovy paste
• 1/4 teaspoon black pepper
• 3 ounces frisee, trimmed and torn into small pieces (french curly endive)
• 1/2 cup loosely packed fresh flat leaf parsley
• 1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large
• 1/2 cup loosely packed fresh basil leaf, torn into small pieces
• 12 kalamata olives or 12 other brine-cured black olives, pitted and thinly sliced lengthwise
• 1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

Recipe

• 1 cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl.
• 2 sprinkle zucchini with salt and toss to coat. let stand 5 minutes, then rinse under cold running water.
• 3 transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
• 4 whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
• 5 add zucchini, frisée, herbs, olives, and onion and toss to coat. serve immediately.