Zucchini Salad

lemon zest

lemon juice

Dijon mustard

honey

anchovy paste

sherry vinegar

Salt and black pepper

olive oil

zucchini,

flat-leaf parsley

mint

basil

kalamata olives, pitted and thinly sliced lengthwise

red onion, halved lengthwise and thinly sliced crosswise

Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately. 

This is a good way to use zucchini.  The anchovy paste and olives are good in it.  I didn’t have the frisse so I used green leaf lettuce.  I julienned the zucchini and used a sweet onion.  Red are too strong.  

A keeper for summer meals. The mint adds unique flavor. Recipe requires a lot of chopping, cutting, tearing of fresh herbs but so worth it when mixed together. I shaved the zucchini instead of slicing. Made for pretty presentation in a clear bowl. 

This is so refreshing! Great summer recipe. The zucchini stays crisp. I didn’t add anchovy paste because I didn’t have it on hand. I will make this again. 

This salad was so fresh and delicious!  You have to use the anchovy paste! It totally makes this salad!   A couple of things I did different....I did not use any frisee, and I used my spirilizer for the zucchini!  Served this salad with roasted teriyaki chicken , quinoa with sautéed mushrooms,garlic, &amp; sun dried tomatoes!

I loved the zucchini, it was a first for me

Excellent.  The lemon zest makes it great -- I skipped the anchovy paste.

chef 539529 is right - ingredients even listed in the same order. Only difference is the way the zucchini is cut.<br />Fail.

This is nearly a direct copy from Gourmet August 2004 Ribboned Zucchini Salad. In school we call this plagiarism since Gourmet is never mentioned. 

Loved it!  Though if you're short on time or ingredients, the  grilled zucchini all by itself is fabulous too!  Always looking for different recipes for zucchini, since it's summer and it grows like mad!  

Based on all the positive reviews, I can't wait to try this recipe.  I have lots of fresh zucchini from my garden right now, so I'm  looking for new ways to prepare it.  

I have made this twice.  The second time I got rushed, forgot the onions, and everyone thought it was still great!  I am going to do it tonight with cabbage and see what happens.  Not sure why the recipe description notes fish as an ingredient.  Guess anchiovy paste counts.

Having just received fresh zucchini from a friend I jumped on this recipe. I had tapanade not olives and used butter lettuce, which I had on hand. This is delecious and I'll be making it all summer.

This was a great salad, I'm going to try it with grill tuna next time.  I think the dressing will really flavor the tuna nicely and make it a meal.

I followed the directions to the tee, with the exception of substituting rice vinegar for the sherry vinegar, which I haven't been able to find, and shaving the zucchini lengthwise with a mandoline as Bobby did on his show.<br /><br />The flavors of the herbs and salty olives, when combined with the sweet, yet tart dressing was absolutely delicious.  A party in your mouth.  No more hum-drum salads for me!  This recipe is an absolute keeper!

I am not a big vegitable person but try hard to find recipes for vegitables that I really like and will eat a lot of.  This recipe is GREAT!  You have to use the anchovie paste which I was hesitant to use, my wife hates anchovies but didn't know they were in this dish and LOVED it.  It's like Bobbie said, it adds a flavor that you can't quite place but that makes the thing happen.  Make it already!

zucchini salad

Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : Bobby Flay | Bio & Top Recipes

Ingredients

Instructions

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