Spicy Thai-Style Pomelo, Green Bean, and Zucchini Salad

Ingredients

• Kosher salt
• 3 medium cloves garlic
• 2 teaspoons Thai red pepper flakes
• 1 small green Thai chili or 1/2 small Serrano chili, finely chopped
• 1 tablespoon brown or palm sugar
• 1 tablespoon fish sauce
• 1 tablespoon juice from 1 lime
• 12 ounces trimmed green or long beans, cut into 1-inch segments
• 1 small zucchini, split in half lengthwise and cut into 1/4-inch disks
• 1 medium shallot, thinly sliced
• 1 pomelo, rind and pith removed, segments cut into 1-inch suprèmes
• 1/2 cup roughly chopped fresh mint leaves

Directions

1. Set a large pot of salted water over high heat and let it come to a boil. While that happens, put the garlic, pepper flakes, and Thai chilies in a mortar and pestle, then pound them until they turn into a fine paste. Add the sugar, fish sauce, and lime juice, and keep pounding until the sugar has dissolved. Taste the dressing and adjust with more sugar, fish sauce, lime juice, or pepper flakes as you like; you want it bold, hot, sweet, salty, and tangy.
2. Add the beans to the boiling water and blanch them until they turn vivid green but are still very crisp, about 1 minute. Drain them, then cool them under cold running water. Get them thoroughly dry with paper towels or a salad spinner.
3. In a large bowl, combine the beans, zucchini, shallot, pomelo, mint, and dressing. Toss everything until well coated, then bring it to the table right away.