Zucchini Salad
Zucchini Salad
This simple salad (ready in just 10 minutes) is loaded with fresh flavor thanks to chopped fresh herbs and a tangy vinaigrette. Dovetailing Tip: Use the strip of zucchinis that you cut on day 1 for todays salad.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 95
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 95
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:
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.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
