Zucchini Spaghetti with Creamy Lemon-Chive Dressing
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
- 1 pound small zucchini, rinsed, dried, and trimmed at both ends
- 1 teaspoon fine sea salt
- 1/4 cup Creamy Lemon-Chive Dressing
- Fleur de sel
Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.
Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the zucchini. Season with fleur de sel and serve.