Herbaceous Salad with Lemon Vinaigrette

Ingredients

• 4 cups zucchini , 1/4 x 1/4 x 2-inch strips
• 1.5 tablespoons Diamond Crystal® Kosher Salt
• 0.33 cups extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine or rice vinegar
• 0.5 teaspoons sugar
• 1 small clove garlic , minced
• 1 cup tightly packed fresh parsley leaves
• 2 greens onions , sliced diagonally
• 1.5 teaspoons freshly grated lemon zest
• 2 greens onions , chopped, for garnish

Instructions

1. 1

   Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.

2. 2

   Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.

3. 3

   Rinse zucchini lightly with cold water; drain well.

4. 4

   Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.

5. 5

   Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.

6. 6

   Garnish with lemon zest and additional green onions, if desired.