Estela's Summer Squash with Pine Nuts & Miso

Name: Estela's Summer Squash with Pine Nuts & Miso
Ingredients: 2 squash - zucchini, zephyr, crookneck, yellow, or tatuma; ¼ cup white miso; ½ cup pine nuts (substitute cashews or other nut); 2 tbsp rice wine vinegar; 1.5 tbsp chardonnay vinegar; 1 tbsp olive oil; Lemon zest; Kosher salt; Pimenton (substitute ground red chili flake, espelette); savory (substitute thyme or lovage)

Instructions

Estela's famous summer squash salad with pine nuts and miso is praised by both the Michelin Guide and New York Times, as a perfect example to cook with vegetable umami. Learn how to make this classic at home with Estela Chef Greg Wong! Flavorful, hearty, and refreshing for the fall season. We'll also go into knife skill practices to make the perfect cuts.

Updated at: Thu, 17 Aug 2023 12:23:37 GMT