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.
Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
-
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)
-
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.