• 2 pounds zucchini, trimmed
• 1 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons whole-grain mustard
• 1/2 teaspoon freshly ground black pepper
• 1/2 small red onion, thinly sliced
• 1 cup frisee torn into pieces
• 1/3 cup thinly sliced radishes
• 1/3 cup chopped, toasted almonds
• 1/3 cup chiffonade fresh basil leaves
• 1 -ounce Manchego cheese, shaved

1. Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
2. Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days

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