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

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.