Ribboned Zucchini Salad

Gourmet | August 2004

• Ready In: 15 mins
• Serves: 6

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
• 1⁄4 teaspoon black pepper
• 3  ounces frisee, trimmed and torn into small pieces (French curly endive)
• 1⁄2 cup  loosely packed fresh flat leaf parsley
• 1⁄2 cup  loosely packed fresh mint leaves, torn in half lengthwise if large
• 1⁄2 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)

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.