Ribboned Zucchini Salad

originally from Gourmet Magazine

adapted by Jeanne Milligan

serves 8

2 pounds small zucchini, trimmed

I teaspoon salt

2 tablespoons extra virgin olive oil

2 teaspoons finely grated fresh lemon zest

2 teaspoons fresh lemon juice

2 teaspoons Dijon mustard

I teaspoon anchovy paste

1/4 teaspoon black pepper

3 ounces frisée, trimmed and tom 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, tom in half lengthwise if large

1/2 cup loosely packed fresh basil leaves, tom into small pieces

12 Kalamata olives, pitted and thinly sliced lengthwise

I small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

special equipment: adjustable-blade slicer (Japanese Benriner or mandoline)

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 a single layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.

Whisk together oil, zest, lemon juice, mustard, anchovy paste and pepper in a large bowl until combined.

Add zucchini, frisée, parsley, mint, basil, olives and onion and toss to coat. Serve immediately.

This sounds like too much fussing, but in fact it is unusual and quite tasty so you should not be sorry.