Frisee lettuce with zucchini and anchovy dressing

Ingredients:

• 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

Preparation:

1. In a large bowl, combine the zest, lemon juice, honey, mustard, anchovy paste, vinegar, salt, and pepper. Slowly whisk in the olive oil.
2. Add zucchini, frisee, olives, herbs, and onion to the dressing and toss. Serve immediately.