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Zucchini Salad
Recipe courtesy Bobby Flay

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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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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Copyright 2006 Television Food Network, G.P., All Rights Reserved