Chef notes
Cooking with fresh, seasonal produce is one of the best ways to celebrate the flavors of summer. Yellow squash and zucchini are incredibly versatile since they can be served cooked or raw. Their neutral flavor also works well with a variety of dressings and sauces.
Special equipment: Mandolin with medium teeth attachment.
Ingredients
- 1 cup fish sauce
- 1 cup lime juice
- 1/2 cup palm sugar
- 5 cloves garlic
- 2 Fresno chiles, destemmed
- 1 lemongrass stalk, peeled
- 5 makrut lime leaves
- 1 cup thinly sliced shallots
- 1 cup dried shrimp
- 1 cup toasted cashews
- 3 3 yellow squash, julienned
- 3 green zucchini, julienned
- 1 cup chopped cilantro
- 1 cup chopped basil
- 1 cup chopped mint
Preparation
For the Thai vinaigrette:
Combine all ingredients in blender until smooth.
For the Thai topping:
1.Add shallots to a pot of cold oil and bring temp up; fry until golden brown.
2.Drain from oil and spread on paper towel-lined plate to drain excess oil.
3.Add cashews and shrimp to a food processor and pulverize to a powder.
4.Add powder to bowl with crispy shallots; toss to combine.
For the salad:
1.To a large bowl, add yellow squash and green zucchini.
2.Toss with chopped cilantro, basil and mint.
3.Toss with Thai vinaigrette.
4.Plate and top with Thai topping for crunch.
