RIBBONED ZUCCHINI SALAD

2 medium sized zucchini, ends trimmed
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated fresh lemon zest
2 teaspoons fresh lemon juice
1 teaspoons Dijon mustard
1/2 teaspoon anchovy paste
1/4 teaspoon black pepper
1/2 cup loosely packed fresh basil leaves, torn into small pieces
1 small red onion, halved lengthwise and cut paper thin slices crosswise (1/2 cup)

Cut zucchini lengthwise into 1/8-inch-thick slices and then cut in very thin strips. and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.

Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.

Add zucchini, herbs, and onion and toss to coat. Serve immediately.