Ribboned Zucchini Salad Recipes

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RIBBONED ZUCCHINI SALAD

Categories     Salad     No-Cook     Low Carb     Low Fat     Quick & Easy     Mint     Basil     Zucchini     Summer     Healthy     Parsley     Gourmet

Yield Makes 6 servings

Number Of Ingredients 15



Ribboned Zucchini Salad image

Steps:

  • 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.
  • Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
  • Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
  • *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

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

ZUCCHINI RIBBON SALAD

Provided by Alton Brown

Time 1h5m

Yield 6 servings

Number Of Ingredients 12



Zucchini Ribbon Salad image

Steps:

  • 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. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
  • Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

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

GRILLED ZUCCHINI RIBBON SALAD

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 20m

Yield 12 to 16 servings

Number Of Ingredients 10



Grilled Zucchini Ribbon Salad image

Steps:

  • Prepare a charcoal grill, or heat a gas grill to high.
  • Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
  • When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.

6 to 8 large zucchini, roughly 4 pounds
1 cup extra-virgin olive oil, divided
Sea salt, preferable gray salt and freshly ground black pepper
6 cloves minced garlic
1/2 teaspoon red chili flakes
2 lemons juiced
2 tablespoon freshly chopped parsley leaves
2 tablespoon freshly chopped basil leaves
6 tablespoons toasted pine nuts, optional
Shaved Parmesan, to taste

ZUCCHINI RIBBON SALAD

Long, thin ribbons of garden-fresh zucchini pair beautifully with feta and dill in this raw and refreshing salad.

Provided by Inspired Taste

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8



Zucchini Ribbon Salad image

Steps:

  • Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
  • In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
  • Divide zucchini evenly among 4 serving plates. Top each with feta cheese.

Nutrition Facts : ServingSize 1 Serving

3 medium zucchini, rinsed
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh dill weed
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper
2 tablespoons crumbled feta cheese

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