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Chilled Summer Squash and Sesame "Noodles
Nb persons: 4
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| INGREDIENTS | |
| 2 medium | yellow summer squash, ends trimmed |
| 2 medium | zucchini, ends trimmed |
| Ice | |
| 1 tablespoon plus ½ teaspoon | kosher salt |
| 1 tablespoon | sesame seeds |
| ¼ cup | tahini |
| 2 tablespoons | fresh lemon juice |
| 2 teaspoons | toasted sesame oil |
| 1 teaspoon | rice vinegar |
| 2 | garlic cloves, finely chopped |
| ½-inch piece | fresh ginger, peeled, (use the edge of a teaspoon to scrape off the skin) and grated |
| ¼ teaspoon | chile oil or ¼ teaspoon cayenne pepper |
DIRECTIONS
1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼- to ⅛-inch-thick planks. Lay the planks flat on the cutting board and slice lengthwise into ¼- to ⅛-inch-thick strips. Place in a medium bowl and repeat with the remaining summer squash and zucchini.
2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon of the salt and bring to a boil over high heat. Add the squash strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until the sesame seeds are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper and the remaining ½ teaspoon of salt.
5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds
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