Ribboned Zucchini Salad

Name: Ribboned Zucchini Salad
Ingredients: 2 pounds small zucchini, trimmed; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; 2 teaspoons finely grated fresh lemon zest; 2 teaspoons fresh lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon anchovy paste; 1/4 teaspoon black pepper; 3 oz frisée (French curly endive), trimmed and torn into small pieces (4 cups loosely packed); 1/2 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large; 1/2 cup loosely packed fresh basil leaves, torn into small pieces; 12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise; 1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup); Special equipment: a Japanese Benriner* or other adjustable-blade slicer