Ribboned Zucchini Salad

IMG_1384Modified from epicurious.com


2 pounds zucchini; 1 t salt; 2 T olive oil; 2 t lemon zest; 2 t fresh lemon juice; 2 t Dijon mustard; 1 t anchovy paste; ¼ t black pepper; 4 c lettuce mix; ½ c fresh basil leaves; ½ c mint leaves; 12 black olives, pitted & thinly sliced; ½ c candy sweet onion, thinly sliced.


Cut zucchini lengthwise into 1/8-inch-thick slices. 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 let stand 5 minutes more. Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl. Add zucchini, lettuce, herbs, olives, and onion and toss to coat. Serve immediately. Does not keep once dressed.