Zucchini Ribbon Salad

• 2 pounds zucchini, trimmed
• 1 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons whole-grain mustard
• 1/2 teaspoon freshly ground black pepper
• 1/2 small red onion, thinly sliced
• 1 cup frisee torn into pieces
• 1/3 cup thinly sliced radishes
• 1/3 cup chopped, toasted almonds
• 1/3 cup chiffonade fresh basil leaves
• 1 -ounce Manchego cheese, shaved

1. Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving.
2. Discard the seedy core.
3. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes.
4. Discard the liquid.
5. Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl.
6. Add the zucchini, onion, frisee, and radishes.
7. Toss to combine.
8. Sprinkle with almonds, basil, and Manchego cheese and serve.
9. Can be stored, covered, in refrigerator for up to 3 days.

zucchini, kosher salt, extravirgin olive oil, freshly squeezed lemon juice, wholegrain mustard, freshly ground black pepper, red onion, radishes, almonds, basil, manchego cheese

Taken from www.foodnetwork.com/recipes/alton-brown/zucchini-ribbon-salad-recipe.html (may not work)