Vegetarian Recipes Tested from Kara's Kitchen

RIBBONED ZUCCHINI SALAD

PREPARING THE ZUCCHINI FOR

THS DISH IS QUICK AND SWEET!

HEY, YOU DON'T HAVE TO COOK

THEM!! SIMPLY SALTING THIN

SLICES IS ENOUGH TO TENDERIZE

THEM WILL DO THE TRICK!

2 lb. small zucchini, trimmed

1 teaspoon sea salt

2 teaspoons finely grated lemon

zest

2 tablespoons extra-virgin olive oil

2 teaspoon fresh lemon juice

2 teaspoon Dijon mustard or of

your choice!

1/4 teaspoon cayenne pepper

3 oz. French curly endive, trimmed

and torn into small pieces( 4 cups

loosely packed)

1/2 cup loosely packed fresh flat-leaf

parsley leaves

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

12 Kalamata or other olives of your choice, pitted and thinly sliced lengthwise

1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

Cut zucchini lengthwise into i/8-inch thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with sea salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. 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!

Whisk together oil, zest, juice, mustard and pepper in a large bowl until combined.

Add zucchini, endive, herbs, olives, and onion and toss to coat. Serve Immediately!