We’ve chosen this recipe for a few reasons, we had an amazing crop of zucchini, basil and mint at the vineyard garden, our Cellar Master’s favorite cookbook is Six Seasons from Joshua McFadden, and we knew this would be an outstanding pairing with our Grenache Blanc, Front Porch Farms, 2021.
For the salad:
1. Using a mandoline or a very sharp knife, slice or cut the zucchini into thin slices, either lengthwise or crosswise. Toss the zucchini with a teaspoon of salt and place in a colander to draw out moisture for 30 minutes. Then blot the zucchini with a paper towel to remove moisture and excess salt. Place in serving bowl.
2. Add the tomatoes, peanuts, drained scallions, basil and mint. Pour over the spicy fish-sauce sauce. Taste and correct seasoning. Serve immediately.
For the sauce:
Stir everything together in a small bowl until the sugar has dissolved. The sauce will keep in a bowl in the fridge for up to 2 months.
Adapted from Six Seasons