Zucchini Spaghetti with Creamy Lemon-Chive Dressing

Zucchini Spaghetti with Creamy Lemon-Chive Dressing
This delicious recipe is from chef Patricia Wells’s “Vegetable Harvest.”
Yield Serves 4
Ingredients
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
Directions
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.
 
Creamy Lemon-Chive Dressing
Yield Makes 1 1/4 Cups
Ingredients
2 tablespoons freshly squeezed lemon juice
Fine sea salt
1 cup light cream
1/3 cup freshly minced chives
Directions
In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.
http://www.marthastewart.com/255760/creamy-lemon-chive-dressing

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