Zucchini Salad
Recipe courtesy of
Bobby Flay
- Total:
- 10 min
- Prep:
- 10 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 184 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 2 milligrams
- Sodium
- 528 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 10 grams
- Protein
- 5 grams
- Sugar
- 7 grams
Ingredients
- 2 teaspoons finely grated fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon anchovy paste
- 1 tablespoon sherry vinegar
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 small zucchini, trimmed and thinly sliced into half moons
- 3 cups loosely packed frisee (French curly endive), trimmed and torn into small pieces
- 1/4 cup loosely packed fresh flat-leaf parsley
- 1/4 cup loosely packed fresh mint leaves, torn in 1/2 lengthwise if large
- 1/4 cup loosely packed fresh basil leaves, torn into small pieces
- 12 kalamata olives, pitted and thinly sliced lengthwise
- 1 small red onion, halved lengthwise and thinly sliced crosswise
Directions
Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.
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