Tyler Florence seasoned his salad with miso, a creamy Japanese soybean paste, in addition to salt. The zucchini ribbons are tossed together with sesame seeds toasted and cracked strips of nori. Serve this salad right away because it will become watery if it is left to sit.
Ingredients
- 1 1/2 teaspoons of black or white sesame seed
- Three tablespoons of white miso paste
- Two tablespoons of soy sauce
- Two scallions chopped
- One tablespoon of rice vinegar
- One tablespoon of fresh lemon juice
- One teaspoon sugar
- 1 Thai chili, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped cilantro
- Freshly ground salt and pepper
- Six firm medium zucchini
- Julienned nori sheet (see Note).
Directions
- In a small pan, toast the white sesame seed in moderate heat for about 3 minutes. Transfer onto a plate and let cool.
- In a small dish, whisk the miso paste with soy sauce. Add the scallions. Stir in the cilantro and olive oil, then season with salt and black pepper.
- Mandoline the zucchini into paper-thin slices. Toss the zucchini in a large bowl with the dressing. Transfer the zucchini to a serving platter. Sprinkle the nori on top, and immediately serve.
