This simple Snow Pea, Radish and Scallion Salad highlights in season farm fresh produce at its peak.
In my last CSA box, I received an assortment of salad greens, spinach, bok choy, garlic scapes, radishes and strawberries. I made moreSwiss 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|
I stumbled upon a recipe on my CSA’s site for a Snow Pea, Scallion and Radish Salad (which turned out to be Ellie Krieger’s recipe). I made a few adjustments to the cooking time (I quickly blanched my snow peas) and the dressing proportions (reduced the amount of vinegar significantly) as there was way too much vinegar in the recipe for my taste, and too much dressing in general.
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).