Ribboned Summer Squash Salad

ingredients

• 2 pounds small summer squash, trimmed
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons finely grated fresh lemon zest
• 2 teaspoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste
• 1/4 teaspoon black pepper
• 1/3 cup frisé,e (French curly endive), trimmed and torn into small pieces (1 quart loosely packed)
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large
• 1/2 cup loosely packed fresh basil leaves, torn into small pieces
• 12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise
• 1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
• Special equipment: a Japanese Benriner* or other adjustable-blade slicer

directions

Cut summer squash lengthwise into 0.125 inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle summer squash with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer summer squash to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.

Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.

Add summer squash, frisé,e, herbs, olives, and onion and toss to coat. Serve immediately.

*Available at Asian markets, some cookware shops, and Uwajimaya (1387).