| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 184 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 2 milligrams |
| Sodium | 528 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 10 grams |
| Protein | 5 grams |
| Sugar | 7 grams |
Reviews
This is a good way to use zucchini. The anchovy paste and olives are good in it. I didn’t have the frisse so I used green leaf lettuce. I julienned the zucchini and used a sweet onion. Red are too strong.
A keeper for summer meals. The mint adds unique flavor. Recipe requires a lot of chopping, cutting, tearing of fresh herbs but so worth it when mixed together. I shaved the zucchini instead of slicing. Made for pretty presentation in a clear bowl.
This is so refreshing! Great summer recipe. The zucchini stays crisp. I didn’t add anchovy paste because I didn’t have it on hand. I will make this again.
This salad was so fresh and delicious! You have to use the anchovy paste! It totally makes this salad! A couple of things I did different….I did not use any frisee, and I used my spirilizer for the zucchini! Served this salad with roasted teriyaki chicken , quinoa with sautéed mushrooms,garlic, & sun dried tomatoes!
I loved the zucchini, it was a first for me
Excellent. The lemon zest makes it great — I skipped the anchovy paste.
chef 539529 is right – ingredients even listed in the same order. Only difference is the way the zucchini is cut.
Fail.
Fail.
This is nearly a direct copy from Gourmet August 2004 Ribboned Zucchini Salad. In school we call this plagiarism since Gourmet is never mentioned.
Loved it! Though if you’re short on time or ingredients, the grilled zucchini all by itself is fabulous too! Always looking for different recipes for zucchini, since it’s summer and it grows like mad!
Based on all the positive reviews, I can’t wait to try this recipe. I have lots of fresh zucchini from my garden right now, so I’m looking for new ways to prepare it.