1.5 tablespoons black or white sesame seeds
3 tablespoons white miso paste
2 tablespoons soy sauce
2 scallions, chopped
1 tablespoon rice vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 Thai chile, very thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup chopped cilantro
Salt and freshly ground pepper
6 firm medium zucchini
1 sheet of nori, julienned with scissors
- If using white sesame seeds, in a small skillet, toast them over moderate heat until golden, 3 minutes. Cool on a plate.
- In a bowl, whisk together with miso, soy sauce, scallions, vinegar, lemon juice, sugar and chile. Whisk in the oil and stir in the cilantro; season with salt and pepper.
- Using a mandoline, cut the zucchini lengthwise into paper-thin slices. In a very large bowl, toss the zucchini with the vinaigrette. Transfer to a platter. Scatter the nori and sesame seeds on top and serve right away.