Zucchini Ribbon Salad (Alton Brown) |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
1. 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.
2. 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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