Zucchini Salad (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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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