Courtesy of Patricia Wells
1 pound small zucchini, rinsed, dried, and trimmed at both ends
1 TSP 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.
2 TBL freshly squeezed lemon juice
Fine sea salt
1 CUP light cream
1/3 CUP freshly minced chives
In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream andchives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.