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 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 oz frisee (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 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup); Special equipment: a Japanese Benriner* or other adjustable-blade slicer

Servings: persons

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 oz frisee (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 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
Special equipment: a Japanese Benriner* or other adjustable-blade slicer

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.
8
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

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 15 ingredients. The key ingredients include: 2 pounds 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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