Zucchini Ribbon Salad
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 6 servings
Photo by Lynne Calamia
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- 2 pounds zucchini, trimmed
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 small red onion, thinly sliced
- 1 cup frisee, torn into pieces
- 1/3 cup thinly sliced radishes
- 1/3 cup chopped, toasted almonds
- 1/3 cup thinly slicedfresh basil leaves
- 1 ounce Manchego cheese, shaved
Specialized Hardware
Vegetable peeler or mandoline
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 6 servings
Procedure
- Using a vegetable peeler or mandoline, shave the zucchini into long, wide ribbons, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss, and drain for 30 minutes. Discard the liquid.
- Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese, and serve. Can be stored, covered, in refrigerator for up to 3 days.
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