Zucchini Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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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