zucchini + snow-pea salad

It finally feels like it might, maybe, at some point, become summer. Good thing I've found just the recipe for it. This salad is delicious and tastes so fresh and crisp- exactly what I want to eat in weather like this. It would be perfect with grilled meat or fish. But that's just an assumption, since I don't have a grill.

I think I may be a wuss when it comes to seasons switching. In the past I'd always blamed it on my hating change, but that's not really a problem anymore, so I'm not sure what it is. All I know is I feel full all the time, lethargic, and lonely. That last one isn't something I feel a lot. I really enjoy being and doing things alone most of the time, but for some reason this time of year makes me antsy and question myself. No good. No good at all. So I guess maybe I'm saying let's hang out.

Zucchini and Snow-Pea Salad

Gourmet  | June 2008

by Melissa Roberts

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 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) 1 1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop 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.