Adapted from Gourmet Magazine, 2008, recipe by Melissa Robert
Serves 4

I wanted to include this recipe because we will soon have zucchini as well as peas on the stand. This salad sounds summery, light and refreshing!

1 pound zucchini (about 2 medium)
1/2 pound snow peas, trimmed
1 1/2 tablespoons sesame seeds
1 tablespoon soy sauce
2 tablespoons rice vinegar (not seasoned)
1 teaspoon sugar

Very thinly slice the zucchini and place in a large sieve set over a bowl. Toss zucchini with 3/4 tsp salt and drain 30 minutes.

Meanwhile, blanch snow peas in a pot of boiling salted water (2 Tbsp salt for 4 qt water) for 1-1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop the cooking. Drain again and pat dry.

Rinse zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.

Toast sesame seeds in a dry small skillet over medium heat, shaking skillet occasionally, until golden, about 2 minutes, then cool.

Stir together remaining ingredients in a large bowl until sugar has dissolved, then toss with vegetables and sesame seeds.

Cooks’ note:
This salad could be made a couple of hours ahead of time and kept chilled in the fridge.