Zucchini With Cashew Sambal and Walnut Bagna Cauda
Servings
Makes 1
Prep Time
7 Hours
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Ingredients
1c Raw Cashews
3/4c Water
1Tbsp Ginger, minced
1Tbsp Garlic, minced
2Tbsp Tamari
1Tbsp Rice Vinegar
2 1/2 Tbsp Sambal Oelek
1Tbsp Honey
4-5ea Zucchini
1Tbsp Beef Tallow
1/2 C Extra Virgin Olive Oil
4ea Garlic Cloves, grated
1Tbsp Anchovy Paste
2Tbsp Walnuts, chopped and toasted
2Tbsp Butter
Recipe Preparation
Put cashews in 2 cups of water and let them sit for at least 6 hours, up to 18 hours.
Drain cashews, reserve them and put them in a blender with the ginger, garlic, tamari, vinegar, sambal oelek and honey. Puree until smooth. Taste and adjust seasoning if needed. Reserve for service.
In a saucepan, heat olive oil, garlic, anchovy paste and walnuts and let simmer on low for 5-7 minutes.
Remove from hear and melt butter into sauce. Reserve for service.
Cut zucchini in 4’s lengthwise, and then cut the long strips in half.
Put on a charcoal grill, or charbroiler on medium high and grill the zucchini. Brush lightly with tallow and season with salt and pepper to finish.
English 
French 
