Name: Herbaceous Salad with Lemon Vinaigrette
Yield: 2
Ingredients: Zucchini, julienned (1/4 x 1/4 x 2-inch strips) - 4 cups; Diamond Crystal® Kosher Salt - 1 ½ tablespoons; Extra virgin olive oil - ⅓ cup; Fresh lemon juice - 2 tablespoons; White wine or rice vinegar - 1 tablespoon; Sugar - ½ teaspoon; Clove garlic, minced - 1 small; Tightly packed fresh parsley leaves - 1 cup; Green onions, sliced diagonally - 2; Freshly grated lemon zest - 1 ½ teaspoons; Green onions, chopped, for garnish - 2

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Ingredients for - Herbaceous Salad with Lemon Vinaigrette

1. Zucchini, julienned (1/4 x 1/4 x 2-inch strips) - 4 cups

2. Diamond Crystal® Kosher Salt - 1 ½ tablespoons

3. Extra virgin olive oil - ⅓ cup

4. Fresh lemon juice - 2 tablespoons

5. White wine or rice vinegar - 1 tablespoon

6. Sugar - ½ teaspoon

7. Clove garlic, minced - 1 small

8. Tightly packed fresh parsley leaves - 1 cup

9. Green onions, sliced diagonally - 2

10. Freshly grated lemon zest - 1 ½ teaspoons

11. Green onions, chopped, for garnish - 2

How to cook deliciously - Herbaceous Salad with Lemon Vinaigrette

1. Stage

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

2. Stage

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. Stage

Rinse zucchini lightly with cold water; drain well.

4. Stage

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

5. Stage

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. Stage

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