Zucchini Salad
  • 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
  1. Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined.
  2. Slowly whisk in the olive oil.
  3. Add zucchini, frisee, herbs, olives, and onion and toss to coat.
  4. Serve immediately