Name: Zucchini Ribbon Salad
Prep time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
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

Watch how to make this recipe.

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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Zucchini Ribbon Salad

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