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Ribboned Zucchini Salad

Nutrition per serving    (USDA % daily values)
CAL
112
FAT
21%
CHOL
1%
SOD
34%

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Ingredients for 6 servings

2 pounds small zucchini, trimmed

1 teaspoon salt

2 tablespoons extra-virgin olive oil

2 teaspoons freshly grated lemon zest

2 teaspoons fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon anchovy paste

1/4 teaspoon freshly ground black pepper

3 ounces frisée (French curly endive), trimmed and torn 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, torn lengthwise in half if large

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

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

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

Special equipment: a mandoline or other adjustable-blade vegetable slicer

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