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ribboned zucchini salad

Ribboned Zucchini Salad

Gourmet | August 2004

yield:

Makes 6 servings

 

ingredients

  • 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
  • 3oz frisée (French curly endive), trimmed and torn into small pieces (4 cups loosely packed)
  • 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
  • 1/3 large red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

 

  • Special equipment: a Japanese Benriner* or other adjustable-blade slicer

preparation

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.

Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.

Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.

 

This entry is related to the following products. Click on any of them for more information.
Zucchini, Basil, Belgium Endive,