Zucchini Ribbon Salad
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Zucchini (trimmed)1 tsp
Kosher Salt3 tbsps
Extra-Virgin Olive Oil2 tbsps
Lemon Juice (freshly squeezed)2 tsps
Grain Mustard (whole-)1 small
Red Onion (thinly sliced)1 cup
Radishes (thinly sliced)Directions:
1
Watch how to make this recipe
2
Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving
3
Discard the seedy core
4
Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes
5
Discard the liquid
6
Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl
7
Add the zucchini, onion, frisee, and radishes
8
Toss to combine
9
Sprinkle with almonds, basil, and Manchego cheese and serve
10
Can be stored, covered, in refrigerator for up to 3 days