A Game of Squash
Summer squash noodles around
Cold food can be a saving grace. Chilled gazpacho and cold main-course salads are what we crave during the hottest weather. In this twist on sesame noodles, strands of zucchini and yellow summer squash are quickly cooked in boiling water so that they lose their rawness without sacrificing crunch--or overheating the kitchen. A spicy sesame sauce slicks the strands, and though it’s best tossed with the squash just before eating, you could certainly make the two components ahead of time and let them chill in the fridge until you’re ready to serve. If only we could join them.
Chilled Summer Squash and Sesame "Noodles"
Yield: 4 servings
2 medium yellow summer squash, ends trimmed
2 medium zucchini, ends trimmed
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