Zucchini Ribbon Salad

• portions: 6 servings
• temps total: 1 hour 5 minutes

Ingrédients

2 pounds zucchini, trimmed

1 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 teaspoons whole-grain mustard

1/2 teaspoon freshly ground black pepper

1/2 small red onion, thinly sliced

1 cup frisee, torn into pieces

1/3 cup thinly sliced radishes

1/3 cup chopped, toasted almonds

1/3 cup thinly slicedfresh basil leaves

1 ounce Manchego cheese, shaved

Instructions

Using a vegetable peeler or mandoline, shave the zucchini into long, wide ribbons, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss, and drain for 30 minutes. Discard the liquid.

Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese, and serve. Can be stored, covered, in refrigerator for up to 3 days.