RECIPE
th ai d a l zu a s cchi o ni tomat AUSTIN FURE
SUMMER RECIPE
The Marq / Marquette
DRESSING
PICKLED TOMATOES
ASSEMBLING SAL AD
1 Tbsp seeded, minced Chile, Thai bird or mixed variety
1 cup cider vinegar
1 cloves thinly sliced garlic
¼ water
2 small green Zucchini - first cut in half width wise, then shave thin ribbons on mandolin.
2 Tbsp fish sauce 1 Tbsp water 1 Tbsp cider or champagne vinegar Mix in jar or whisk, set aside. Mix again before adding to salad.
½ cup sugar ½ tsp sea salt 1 Pint Cherry Tomatoes, poked through the center with cake tester or skewer Heat up pickling liquid until it comes to boil. Cool to room temperature and then pour over tomatoes in a ball jar. Cover and store in refrigerator once completely cooled and ready to use.
2 small yellow Zucchini - same prep as above 2-3 leaves of Thai Basil 3-4 leaves of Mint - roughly torn into smaller pieces Top with pickled tomatoes, toasted peanuts, and dress lightly.
TA S T E T HE L OC A L DIF F ERENCE
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