This is a unique combination of technique and a light hand on ingredients. Sweating the zucchinis with salt makes cooking almost unnecessary. Of all places you'd never expect, I learned this technique from a master chef who specializes in the cuisine of southwest China.
1 pound zucchini
½ pound yellow squash
2 tablespoons Kosher salt
1 tablespoon olive oil
2 tablespoons homemade vinaigrette
1. Slice zucchini and squash into ¼” rounds. Place in a colander and sprinkle with 2 tablespoons kosher salt. Mix to combine. Let drain for 15 minutes. Rinse with cold water and shake to drain.
2. Heat olive oil in a large skillet over high heat. Add the drained zucchinis and cook for 60 to 90 seconds, shaking the pan a few times to release the slices.
3. Transfer zucchinis to a bowl and toss with no more than 2 tablespoons vinaigrette. Add additional fresh ground pepper if desired.
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