Snow Pea and Radish Salad

Snow Pea and Radish Salad

A recent recipe from Bon Appétit on-line for a snow pea and radish salad inspired this recipe.  They recommended serving it with crispy rainbow trout, but since my daughter has been urging me to do a vegan recipe, I focused on the salad and modified the yogurt-based dressing recommended by Bon Appétit to be vegan-friendly.  Outside of Chinese restaurants, I haven’t had snow peas for many years, and I don’t know if I ever had them uncooked.  I found them to be delicious raw, and the peppery accent of the radishes is a nice touch.  Vegan or non-vegan, whether served alone or with trout or some other protein, I think you’ll enjoy this.

(Serves 2)

Ingredients:

  Dressing:

• 2 T extra virgin olive oil
• 1 T balsamic vinegar
• 2 T fresh orange juice
• ¼ teaspoon grated orange zest
• A pinch of cinnamon

  Salad:

• 6 oz. fresh snow peas julienned
• 4 radishes thinly sliced
• 1 T. chopped chives
• 1 teaspoon sesame seeds

Directions:

1. Combine julienned snow peas with radishes in serving bowl.
2. Combine dressing ingredients.
3. Toss peas and radishes with dressing and plate.
4. Sprinkle with chives and sesame seeds.