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Ribboned Zucchini Salad

Nutrition per serving    (USDA % daily values)
CAL
109
FAT
21%
CHOL
1%
SOD
33%

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Ingredients for 6 servings

3 ounces frisee , trimmed and torn into small pieces (French curly endive)

1/4 teaspoon black pepper

2 tablespoons extra-virgin olive oil

1/2 cup loosely packed fresh basil leaf , torn into small pieces

2 teaspoons finely grated fresh lemon zest

2 teaspoons fresh lemon juice

2 teaspoons Dijon mustard

2 lbs small zucchini , trimmed

1 teaspoon anchovy paste

1/2 cup loosely packed fresh flat leaf parsley

1 teaspoon salt

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

12 kalamata olives or other brine-cured black olives, pitted and thinly sliced lengthwise

1/2 cup loosely packed fresh mint leaves , torn in half lengthwise if large

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