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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Preparing the zucchini for this dish won't heat up your kitchen simply salting thin slices is enough to tenderize them. Active time: 30 min Start to finish: 30 min 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 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 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. 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.
2. Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
3. Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
4. *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).
5. Each serving contains about 112 calories and 6 grams fat. Nutritional analysis provided by Gourmet
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