Ribboned Zucchini Salad Recipe

Name: Ribboned Zucchini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ¼ teaspoon black pepper; 3 ounces frisee, trimmed and torn into small pieces (French curly endive); ½ cup loosely packed fresh flat leaf parsley; ½ cup loosely packed fresh mint leaves, torn in half lengthwise if large; ½ 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)

Servings: persons

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
¼ teaspoon black pepper
3 ounces frisee, trimmed and torn into small pieces (French curly endive)
½ cup loosely packed fresh flat leaf parsley
½ cup loosely packed fresh mint leaves, torn in half lengthwise if large
½ 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)

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.
3
Let stand 5 minutes, then rinse under cold running water.
4
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.
5
Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
6
Add zucchini, frisee, herbs, olives, and onion and toss to coat.
7
Serve immediately.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs small zucchini, trimmed, 1 teaspoon salt, 2 tablespoons extra virgin olive oil, 2 teaspoons finely grated fresh lemon zest, and more.

Yes, Ribboned Zucchini Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ribboned Zucchini Salad

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