|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This very refreshing Spring Pea and Radish Salad recipe and photo were shared with my
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen says,
"A different salad using in-season vegetables. Loved the crunch!"
More wonderful Salads and Salad Dressing Recipes, plus more recipe using
Peas
and
Radishes.
Pea and Radish Salad with Mint Recipe
Recipe Type:
Salad and Salad Dressing,
Radishes,
Peas
Yields:
makes a large salad
Prep time: 20 min
Ingredients:
2 1/2 cups (12 ounces) sugar snap peas
1/2 cup thinly-sliced red radishes
2 green onions, thinly sliced, white and green parts
1 tablespoon chopped chives
Salt and freshly-ground
black pepper
1 tablespoon light soy sauce
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice vinegar
2 teaspoons granulated sugar
1/4 cup fresh mint, pull leaves from stems and rough chop
Preparation:
Trim the ends off of the peas.
In a pan of boiling water, blanch the peas for about 1 1/2 minutes to 2
minutes or until
the peas turn bright green. Remove from heat and transfer to an ice water
bath until cool, and then drain in a colander. Place drained peas on paper towels in a
single layer, roll up and let dry for a few minutes.
In a large serving bowl, combine prepared sugar snap peas, radishes, green onions, and chives;
cover and place into the refrigerator until ready to add the dressing.
To make the dressing, combine soy sauce, sesame oil, rice vinegar, and
sugar; whisk until sugar dissolves. Pour the dressing over the salad mixture
and toss to coat. Do not overdress the salad (you may have some dressing
left for another use). Season with salt and pepper to taste. Garnish with
mint leaves.
Serve at room temperature or chilled.
|
