Ribboned Zucchini Salad

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READY IN: 15mins
Recipe by dicentra

Gourmet | August 2004

Ingredients Nutrition

Directions

  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.

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