Frisee lettuce with zucchini and anchovy dressing
Votes: 5
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 184, total fat 11 G., saturated fats G., proteins 5 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 184, total fat 11 G., saturated fats G., proteins 5 G., carbohydrates 21 G., fiber G., cholesterol mg, sodium mg, sugar G.
This vitamin-rich green zucchini salad is a great vegetable side dish for many fish and meat dishes. Because the zucchini is uncooked, all its beneficial properties are preserved. A dressing with herbs and anchovy paste adds a unique flavor. The salad is ready in minutes. Combine all ingredients and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 small zucchinis, trimmed and sliced into thin half-moons
- 3 cups frisee lettuce (French curly endive), trimmed and torn into small pieces
- 2 tsp finely grated lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 tbsp. honey
- 1 teaspoon anchovy paste
- 1 tbsp sherry vinegar
- 2 tbsp. l. olive oil
- 1/4 cup parsley
- 1/4 cup mint leaves, large leaves torn in half
- 1/4 cup basil leaves, finely torn
- 12 pitted olives, thinly sliced lengthwise
- 1 small red onion, thinly sliced into quarter rings
We recommend
Recipes with similar ingredients: zucchini, frisée salad, olive, Dijon mustard, sherry vinegar, honey, parsley, mint, basil, Anchovies
Cooking the dish according to the recipe:
- In a large bowl, combine the zest, lemon juice, honey, mustard, anchovy paste, vinegar, salt, and pepper. Slowly whisk in the olive oil.
- Add zucchini, frisee, olives, herbs, and onion to the dressing and toss. Serve immediately.
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