Ribboned Zucchini Salad Recipe

  • 2 pounds 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 (French curly endive), trimmed and torn into small pieces
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large
  • 1/2 cup loosely packed fresh basil leaves, torn into small pieces
  • 12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise
  • 1 small red onion, halved lengthwise and thinly sliced crosswise
  1. Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. 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.
  2. Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
  3. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.