Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette
Photo by Scott Phillips

Ingredients

  • 2 tsp. finely chopped fresh mint leaves
  • 1 Tbs. fresh lemon juice plus 1 tsp. finely grated lemon zest
  • 8 oz. yellow zucchini or summer squash, preferably small (about 2)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. minced mild green olives, such as Cerignola
  • 3 Tbs. extra-virgin olive oil
  • 8 oz. zucchini, preferably small (about 2)
  • + 1 more ingredients
    • 2 cups frisée, preferably the tender heart portion, torn into 2-inch pieces

Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave each zucchini and squash lengthwise into very thin, wide strips, about 1/16 inch thick, until you reach the seed core. Discard the core. Put the squash ribbons and frisée in a serving bowl. In a small liquid measuri...

View full recipe at Fine Cooking

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