Diary of a Foodie

Ribboned Zucchini Salad

Diary of a Foodie: Season One: Salt and Pepper

Serves6
  • Active time:30 min
  • Start to finish:30 min
January 2007
Preparing the zucchini for this dish won’t heat up your kitchen—simply salting thin slices is enough to tenderize them.

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  • 2 lb 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 oz frisée (French curly endive), trimmed and torn into small pieces (4 cups loosely packed)
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large
  • 1/2 cup loosely packed fresh basil leaves, torn into small piece
  • 12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise
  • 1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

  • Special equipment:

    a Japanese Benriner* or other adjustable-blade slicer
  • Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. 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.
  • Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
  • Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

Each serving contains about 112 calories and 6 grams fat.

Recipe and Food Styling by Paul Grimes

Keywords
diary of a foodie,
paul grimes,
salad,
zucchini,
summer

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