Preparing the zucchini for this dish won't heat up your kitchen — simply salting thin slices is enough to tenderize them.

　　Active time: 30 min Start to finish: 30 min

　　

Ingredients

Makes 6 servings

　　2 pounds small zucchini, trimmed

　　1 teaspoon salt

　　2 tablespoons extra-virgin olive oil

　　2 teaspoons finely grated fresh lemon zest

　　2 teaspoons fresh lemon juice

　　2 teaspoons Dijon mustard

　　1 teaspoon anchovy paste

　　1/4 teaspoon black pepper

　　3 oz 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 in half lengthwise 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 Japanese Benriner* or other adjustable-blade slicer

　　

Step 1

Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with 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.

　　

Step 2

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

　　

Step 3

Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.

　　

Step 4

*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

　　

Nutrition Per Serving

Each serving contains about 112 calories and 6 grams fat.

　　#### Nutritional analysis provided by Gourmet