This entry is going to kill me yet. Apparently I am a digital camera moron. First I could not get the lighting right in these photos - except for the one of the toasted sesame seeds. Then I was unable to upload and send them into one folder. At some point while trying they all vanished from my computer - after I had deleted them from my camera. Lucky for you my mother was able to email the photos from her computer, where I had uploaded them over the weekend after making the salad.
I say lucky for you because you will want to make this recipe. It's right out of the Frank Picchione Spa Repertoire. But if you intend to use anything other than organic ingredients, don't even bother. And before I list the ingredients, let me say that nothing is optional. For those who don't like heat, the jalapeno is almost undetectable. I would actually prefer habaneros, so I'm already making allowances. Now, without any further ado, the long awaited recipe.
No, first a little story. If you want to make this recipe authentic, as I'm sure you do, you must get your hands on a unique little device made from bamboo and flimsy metal. Good luck. I will call this trinket the China Beach vegetable spaghetti maker. Where can you find it, you ask? If you can track down Miss Vy in Hoi An, Vietnam, she may have an extra for you. It is she who gave mine to my generous friend Sandra, who in turn passed it on to me. Here it is pictured atop of the ginger grater you will also need to make the salad.
Hoi An is a beach town on the east coast of Vietnam bordering the South China Sea. During the Vietnam War our soldiers went to the famous China Beach, 12 miles from Hoi An, for their much needed R&R. Here are photos of China Beach and Hoi An today.
Rather touristy, Hoi An consists mostly of shops, restaurants and a covered market. The town is well known for its well priced custom suits. During a month long excursion Sandra happened into a restaurant where the 27 year old Miss Vy had worked since she was 12, chopping onions from 6AM until closing. Having moved up the chain of command she is now a sous chef and cuts intricate roses out of tomato peels. According to Sandra she speaks excellent English she learned from the tourists.
It is in this restaurant that Sandra met Miss Vy and took her cooking class, where she demonstrated the China Beach vegetable spaghetti maker. It does not simply make long thin strips out of vegetables. When you scrape the slicer down the sides of carrots, zucchinis and cucumbers perfect spaghetti-shaped strands emerge from the tiny holes. The "noodles" are so flexible they twirl 'round your fork like the real thing.
Shocked as I was, I could find nothing available in the States that achieved the same results. Even my top of the line mandoline creates only a variety of shreds, crinkles, waffle cuts and juliennes. Ultimately I discovered that a lemon zester, pictured here, achieves an approximation of the desired results.
Note: In recipes nuts, seeds and spices should almost always be toasted, which releases the oils and greatly enhances the flavor. Examples of this are pecans tossed in a salad, walnuts sprinkled over ice cream and curry powder whisked into the sauce for chicken curry. You don't want a great deal of color. Gently shake the the pan from time to time until you are able to smell the aroma and remove from the heat.
Now on to the ingredients...
2 huge organic carrots
2 organic cucumbers
3 organic zucchinis
6 scallions, sliced thinly on the bias
1 Perfectly minced jalapeno (by perfectly I mean sliced into thin julienne, then cut cross wise into perfect tiny cubes)
3 Tablespoon Rice Vinegar
3 Tablespoon toasted sesame oil
1 Tablespoon toasted sesame seeds
1 Tablespoon minced cilantro leaves (okay, this may be optional because Sandra hates it)
1 Heaping teaspoon grated (not minced) ginger (done by peeling and rubbing a two inch piece of ginger against the grater - the pulp and juice gathers in the well)
1/2 teaspoon fine sea salt
Freshly ground white pepper (to taste)
First make spaghetti out of the vegetables and set over a strainer to exude their water while you make the dressing.
To make the dressing whisk together the scallions, jalapeno, rice vinegar, sesame oil, sesame seeds, cilantro, ginger, salt and pepper. Very simple.
Toss the dressing over the "spaghettied" vegetables directly before serving. This recipe serves however many people will eat it.
OH MY GOSH..... THIS SALAD IS ABSOLUTELY DELICIOUS!!!!! I DEFINITELY RECOMMEND THAT EVERYONE TRY IT. IT IS NOT DIFFICULT TO PREPARE AND WELL WORTH ANY EFFORT. VERY REFRESHING TASTE WITH WONDERFUL TEXTURE... CRUNCHY. I'M GOING TO ADD COOKED SHRIMP OR CHICKEN TO IT WHEN I MAKE IT. THIS IS ONE OF THE 'BEST' YOU, FRANK, HAVE COME UP WITH. WHEN ARE YOU GOING TO GET YOUR COOKBOOK PUBLISHED???? WE ARE ALL WAITING... HURRY, HURRY, HURRY.....
Posted by: Irene | February 27, 2008 at 08:59 AM
Frank - is mom allowed to add shrimp or chicken? Is that an option? I have to say, I tried it too and it was delicious. Very clean, refreshing and simple tasting.
I'm not sure what happened to your photos, but next time you come out I will show you, once again, how to download and save them. Afterall, we all know you eat with your eyes first.
I loved the story of Miss Vy and where the cooking tool originated from. Thank you Sandra. China Beach looks beautiful. Does anyone remember the show on television called China Beach?
Posted by: Michele Kelly | February 27, 2008 at 11:01 AM
Sounds yummy! Now I am obsessed with trying to find the vegetable spaghetti tool!
Posted by: Abigal Blades | February 27, 2008 at 02:12 PM
That looks delicious-even to a pregnant woman! But what I really CRAVE is your famous macaroni and cheese recipe!
Posted by: Kelly Nocca | February 27, 2008 at 06:40 PM
Kelly, you took the words right out of my mouth. It's my daughter Brooke's favorite recipe Uncle Frank makes.
Posted by: Michele Kelly | February 28, 2008 at 09:05 AM