Zucchini Salad Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1079
FAT
38%
CHOL
2%
SOD
49%

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Ingredients for 4 servings

1/4 cup loosely packed fresh basil leaves, torn into small pieces

12 kalamata olives, pitted and thinly sliced lengthwise

3 cups loosely packed frisee (French curly endive), trimmed and torn into small pieces

2 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

3 small zucchini, trimmed and thinly sliced into half moons

2 teaspoons finely grated fresh lemon zest

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

1 small red onion, halved lengthwise and thinly sliced crosswise

Salt and freshly ground black pepper

1 teaspoon anchovy paste

1/4 cup loosely packed fresh flat-leaf parsley

1/4 cup loosely packed fresh mint leaves, torn in 1/2 lengthwise if large

1 tablespoon honey

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