Ingredients
2 zucchini medium
2 tablespoons rice vinegar
1 lime
1 teaspoon mirin or soy sauce
2 teaspoons agave nectar
1 teaspoon sesame oil
1/2 teaspoon coarse sea salt
1/2 teaspoon szechuan peppercorns
Method
Sources
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
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Use a mandoline, spiral cutter, vegetable peeler or sharp knife to cut the zucchini into spaghetti-like strands, julienne strips, "noodles", or any other thin shape. You can even use a box grater (largest holes). Shape isn't too important, as long as the pieces are thin. Place the zucchini in a bowl. In a smaller bowl, whisk together, the rice vinegar, lime juice, mirin, agave and sesame oil. Pour this over the zucchini, and toss gently. Cover the bowl, and refrigerate for at least 1 hour, and up to 6 hours, tossing occasionally to distribute the dressing. Just before you're ready to serve, pound the salt and Szechuan peppercorns together with a mortar and pestle until finely crushed. When you serve the zucchini, sprinkle the mixture generously on top. Don't do this until the last minute, or the salt will draw water out of the zucchini. Serve chilled