Wednesday, February 10, 2010
I was so excited to have radishes leftover from the super bowl because it meant that I had an excuse to try this salad! It was very tedious to prepare for how few ingredients there were but it was crunchy and tangy and lovely and thus, to me, totally worth the effort. Ellie Krieger rocks.
We also had salmon fillets (just from Costco, but they were wild, not farmed, at least) topped with peach and mango salsa, and a tiny bit of kale from the CSA that we sauteed with some garlic and oil and stirred in tahini and lemon juice near the end.
Snow Pea, Scallion, and Radish Salad
adapted from Ellie Krieger - The Food You Crave
2 cups (about 8 ounces) snow peas, trimmed
1 tablespoon water
2 scallions (white and green parts), thinly sliced
4 radishes, trimmed and cut into thin strips (about 1/2 cup)
1/4 cup rice vinegar
2 teaspoons sugar
1 tablespoon walnut or canola oil
Put the snow peas and water into a glass bowl (or other microwave-safe container), cover, and microwave for 1 minute. Drain, and cool while you prep the other vegetables. Cut the snow peas on a bias into 1/2 inch pieces, discarding the ends.
In your serving bowl, combine the radishes, scallions, and snow peas. Whisk together the vinegar, sugar, and oil in a small bowl until the sugar dissolves, then pour over the salad. Mix together, admire, and serve.