Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Smacked Zucchini Salad With Chile Oil Black Vinegar
Details
- Servings: 4
- Diet: Low-Fat
- Meal: lunch, dinner
- Dish: condiments and sauces
Cuisine
- american
Ingredients
- 4 teaspoons soy sauce
- 1 tablespoon chile crisp (or chile oil with its sediment)
- 2 teaspoons black vinegar
- 1 1/2 teaspoons granulated sugar
- 1 large garlic clove, Microplaned or minced
- 2 zucchinis (totaling at about 12 ounces)
- 1 pinch kosher or flaky salt (if needed)
Instructions
Smacked Zucchini Salad With Chile Oil & Black Vinegar serves 4 original recipe by Food52.
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