Zucchini Salad

Name: Zucchini Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Nutrition Info

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings
Nutrition Info

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.