Warm dressing barely wilts this prolific summer, autumn vegetable in a way that is so appealing. The key to its success is to serve it immediately after tossing the warm dressing with the vegetables.
Tidbits for perfection: You can cut and assemble the zucchini salad in advance, prepare the warm walnut dressing just prior to serving.
2 medium zucchini, room temperature, unpeeled and cut into thin julienne strips
1 cup pepper, (red, yellow, orange or purple) room temperature, cut into thin julienne strips
2 medium shallots, room temperature, thinly sliced
In a large bowl, toss zucchini with pepper and shallots.
Warm Walnut Dressing
⅓ cup canola oil
½ cup walnuts, chopped
2 tablespoons seasoned rice vinegar
1 teaspoon sugar
Salt and pepper to taste
In a sauté pan over medium heat, heat canola oil and sauté walnuts for about 3-5 minutes, stirring frequently (you may need to adjust heat to a lower temperature) so as not to burn the walnuts. Remove from heat and stir in vinegar (stand back, it will splatter) and sugar. Season with salt and pepper. Pour warm dressing over zucchini/pepper/shallots and toss to evenly coat. Serve immediately. Yield: 4 servings.