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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Gourmet | August 2004 Ingredients:
2 lbs small zucchini, trimmed |
1 teaspoon salt |
2 tablespoons extra virgin olive oil |
2 teaspoons finely grated fresh lemon zest |
2 teaspoons fresh lemon juice |
2 teaspoons dijon mustard |
1 teaspoon anchovy paste |
1/4 teaspoon black pepper |
3 ounces frisee, trimmed and torn into small pieces (french curly endive) |
1/2 cup loosely packed fresh flat leaf parsley |
1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large |
1/2 cup loosely packed fresh basil leaf, torn into small pieces |
12 kalamata olives or 12 other brine-cured black olives, pitted and thinly sliced lengthwise |
1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup) |
Directions:
1. Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl.
2. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water.
3. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
4. Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
5. Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
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