Zucchini Ribbon Salad

Ingredients

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

Equipment

• bowl
• whisk
• mandoline
• colander
• peeler

Directions

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