1 Video | Photo: Zucchini Ribbon Salad Recipe
Ingredients
- 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 chiffonade fresh basil leaves
- 1-ounce Manchego cheese, shaved
Directions
Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, 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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By RAWcre8or
on November 22, 2011
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Really amazing. The different textures and flavors mingling together.
I also tried to modify it for a more Asian feel as well. I substituted peanuts for the almonds and added Thai chili paste and rice wine vinegar to the dressing.
Both recipes were magnificent!
By lferr1983
Salinas, CA
on November 05, 2011
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This is a really good salad. I cut down on the basil and, unfortunately, over roasted my almonds, but my husband liked it and I am adding this to my recipe box for future use.
By ThatHoodwink
New Jersey
on November 20, 2010
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My complaint is with the dressing. I watched the episode and failed to notice whether Alton put salt and/or sugar in it. When I tasted the dressing, the lemon was way too overpowering. I'm suspecting that, once again, when the recipe was put up online, there was an omission of some sort in the ingredients. Food Network online has a tendency to make omissions and errors in posting their recipes. I've been out of work for a long time....can you please hire me to edit your online recipes and check them twice for accuracy, before foisting them on an unsuspecting public?
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