Ribboned Zucchini Salad

• 2 lbs small zucchini, trimmed
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 2 teaspoons finely grated fresh lemon zest
• 2 teaspoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste
• 14 teaspoon black pepper
• 3 ounces frisee, trimmed and torn into small pieces (French curly endive)
• 12 cup loosely packed fresh flat leaf parsley
• 12 cup loosely packed fresh mint leaves, torn in half lengthwise if large
• 12 cup loosely packed fresh basil leaf, torn into small pieces
• 12 kalamata olives or 12 other brine-cured black olives, pitted and thinly sliced lengthwise
• 1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

1. Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl.
2. Sprinkle zucchini with salt and toss to coat.
3. Let stand 5 minutes, then rinse under cold running water.
4. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
5. Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
6. Add zucchini, frisee, herbs, olives, and onion and toss to coat.
7. Serve immediately.

zucchini, salt, extra virgin olive oil, lemon zest, lemon juice, mustard, anchovy paste, black pepper, flat leaf parsley, mint, basil leaf, olives, red onion

Taken from www.food.com/recipe/ribboned-zucchini-salad-339187 (may not work)