|Snow Pea, Radish and Scallion Salad|
In my last CSA box, I received an assortment of salad greens, spinach, bok choy, garlic scapes, radishes and strawberries. I made more Swiss Chard and Garlic Scape Pesto, Stir-Fry Noodles with Bok Choy, and Korean Spinach Salad “Banchan,” and we’ve been eating lots of salads. The one item in the box I wasn’t quite sure what to do with was the bunch of fresh radishes. I buy radishes from the farmer’s market every summer, but usually just munch on them as a snack.
|Radishes from my CSA Box, and Scallions and Snow Peas from the Farmer’s Market|
Snow Pea, Radish and Scallion Salad
Rice Vinegar Dressing
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon agave nectar
Snow Pea Salad:
- 2 cups snow peas, trimmed
- 1 cup radishes, trimmed and thinly sliced
- 2 scallions, chopped
- Make dressing by whisking together rice vinegar, olive oil and agave nectar.
- To make salad, blanch snow peas in boiling water for 30 seconds; remove, rinse with cold water and drain well. Cut snow peas in thirds. Toss with radishes and scallions.
- Drizzle on dressing to taste right before serving (I only used about half of the dressing as I like my salads lightly dressed).