For this month’s Wine & Dine event, my friend Teresa prepared the following recipe. I think of this as Teresa’s “signature” salad because she’s prepared this several times in the past, each time tasting delicious as ever. It’s wonderful in the warmer months because it’s light, flavorful and healthy too!
3 tablespoons canola or olive oil
2 tablespoons red miso paste
1 tablespoon sugar
1 tablespoon bottled yuzu juice
4 small zucchini, sliced thin lengthwise on a mandoline
1 sheet nori, cut into thin strips
1 teaspoon red pepper flakes
Whisk first 4 ingredients in small bowl to blend.
Place the thin zucchini slices in a serving bowl.
Sprinkle the top of the salad with red pepper flakes.
Garnish with nori strips.
Drizzle dressing over the zucchini or serve on the side.
Leave a Reply