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–+ servings

Zucchini Ribbon Salad

Photo by Lynne Calamia
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 6 servings

Software

  • 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

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.