Zucchini With Cashew Sambal and Walnut Bagna Cauda


Makes 1

Prep Time

7 Hours


Recipe Preparation

  1. Put cashews in 2 cups of water and let them sit for at least 6 hours, up to 18 hours.
  2. 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.
  3. In a saucepan, heat olive oil, garlic, anchovy paste and walnuts and let simmer on low for 5-7 minutes.
  4. Remove from hear and melt butter into sauce. Reserve for service.
  5. Cut zucchini in 4’s lengthwise, and then cut the long strips in half.
  6. 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.

Save this recipe in Gordon Culinary Pro

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…