If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid using the seedy, spongy core.
In a small liquid measuring cup, whisk the olive oil, olives, lemon juice and zest, mint, 1/4 tsp. salt, and 1/8 tsp. pepper. Toss the dressing into the squash and frisée. Season to taste with salt and pepper. Toss again and serve.
Tripled the recipe for 12 people. No frise at the market so used mostly romaine hearts with some radicchio. Also left out the olives since it was served with a puttanesca. Lots of compliments, all gone by the end of dinner. Don't be discouraged if the dressing tastes strange...once the zucchini is mixed in, it works great. Used plenty of salt and extra lemon zest.
I love this recipe. I use Lemon Flavored EVOO that I get from http://www.basiksathome.com and I use their Key West Citrus Blend to season it too.
We really liked this zucchini salad. I followed the recipe exactly. I think the quality of olives is probably important to flavor. We'll definitely eat this every summer.
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