Ribboned Zucchini Salad

Ribboned Zucchini Salad

The following recipe is from the September 23 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

Last week I told you all about my irrational disdain for making salads—a week later, nothing has changed. I still get testy when a pile of greens needs to be washed, dried, and dressed. So this week I am going to share a recipe with you for an anti-salad—there are raw vegetables involved but no pesky greens to deal with.

This Ribboned Zucchini Salad from Gourmet Today by Ruth Reichl and John Willoughby is a wonderful alternative to a mixed greens salad. If you haven't experimented with raw zucchini, I strongly advise you try it out. It has a slight sweetness, a faint but satisfying crunch, and it's the perfect vehicle for an acid-rich dressing. The mint, basil, anchovy paste, and Kalamata olives called for in this recipe give this composed salad a decidedly Mediterranean feel. Once you feel comfortable making a raw zucchini salad, variations will come naturally. It's wonderful dressed with lemon juice, olive oil, a few red pepper flakes, and some shaved Parmigiano-Reggiano or ricotta salata and fresh oregano or marjoram.

  • Yield:6


  • 2 pounds small zucchini, trimmed
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces frisée (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 lengthwise in half if large
  • 1/2 cup loosely packed fresh basil leaves, torn into small pieces
  • 12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise
  • 1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
  • Special equipment: a mandoline or other adjustable-blade vegetable slicer


  1. 1.

    Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle with salt and toss well. Let stand for 5 minutes.

  2. 2.

    Rinse zucchini over cold running water. Transfer to a clean kitchen towel and spread out in one layer, then gently roll the towel and let stand for 5 minutes to absorb extra moisture.

  3. 3.

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

  4. 4.

    Add zucchini and the remaining ingredients and toss well. Serve immediately.