Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid using the seedy, spongy core.

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  8 oz. zucchini, preferably small (about 2)
  
  


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  8 oz. yellow zucchini or summer squash, preferably small (about 2)
  
  


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  2 cups frisée, preferably the tender heart portion, torn into 2-inch pieces
  
  


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  3 Tbs. extra-virgin olive oil
  
  


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  3 Tbs. minced mild green olives, such as Cerignola
  
  


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  1 Tbs. fresh lemon juice plus 1 tsp. finely grated lemon zest
  
  


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  2 tsp. finely chopped fresh mint leaves
  
  


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  Kosher salt and freshly ground black pepper
  
  

Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave each zucchini and squash lengthwise into very thin, wide strips, about 1/16 inch thick, until you reach the seed core. Discard the core. Put the squash ribbons and frisée in a serving bowl.


In a small liquid measuring cup, whisk the olive oil, olives, lemon juice and zest, mint, 1/4 tsp. salt, and 1/8 tsp. pepper. Toss the dressing into the squash and frisée. Season to taste with salt and pepper. Toss again and serve.