Recipe of the Month
Zest of one lemon
2 -3 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey or agave syrup
1 tablespoon white wine vinegar
Salt and pepper to taste
2-3 tablespoons extra-virgin olive oil
3 small zucchini, thinly sliced into half-moons*
1/4 cup loosely packed flat leaf parsley leaves
1/4 cup loosely packed mint leaves, torn length wise in half
1/4 cup loosely packed basil leaves, torn into small pieces
1/2 cup red onion, thinly sliced into half moons
3 cups curly endive/frisee
Soak the red onions in a bowl of water for ten minutes.
Drain and set aside. Combine the first six ingredients in a
bowl large enough to hold the completed salad. Whisk until
everything is combined. While continuing to whisk, slowly
add the olive oil until the dressing had emulsified. Add
zucchini, herbs, and onion to the bowl. Toss to coat. Serve
the salad over the frisee or just serve it as a marinated side.
Serves 4 as a side.
* You should have about 3 cups of zucchini slices.