- Zucchini - 2, green
- Yellow Squash - 2
- Beets - 4
- Red Wine Vinegar - 3/4 cup
- Extra-Virgin Olive Oil - 2 cups
- Shallots - 4 medium, finely diced
- Salt - 2 teaspoons
- Pepper - 2 teaspoons
- Pecans - 2 cups, toasted
- Jalapenos - 2 small, seeded, deribbed, and finely diced
- Carrots - 4 medium
- Vegetable oil - 2 cups
- Frisee - 4 heads, torn into bits
- Pink Peppercorns - 8 tablespoons, freshly cracked
To prepare the vegetables: Wash the zucchini and squash. Cut a 2-inch section from each. Cut the outer firm portion in very fine julienne; discard the seed portion.
Peel the raw beets and cut into very fine julienne. Set aside.
To prepare the vinaigrette: In a deep bowl, whisk the vinegar and oil together. Whisk in the shallot, salt, and pepper. Set aside.
To prepare the garnishes: In a saute pan over high heat, roast the pecans until they release their aroma and brown slightly. The oil will come out as the nuts warm. Add the jalapeño, stir together, and set aside.
Using a mandolin or very sharp knife, cut the soft outer portion of the carrot in very fine julienne, 1/8-inch thick. Do not use the woody core. In a deep heavy saucepan over high heat, heat the vegetable oil to 365° F. When the oil is hot, lower the carrot into the oil with a fork; take care to avoid spatters or the hot steam. Keep the carrot moving in the oil with the fork for 1 to 1-1/2 minutes, until crisped. Remove and drain on paper towels. Set aside.
To serve: Divide the frisée among the salad bowls. Divide the zucchini and squash julienne among the salads and toss. Drizzle vinaigrette over the salads. Spoon the pecan-jalapeño mixture over the salads, and top with fried carrots. Sprinkle with pink peppercorns.