Saturday, May 19, 2012

Radish and Sugar Snap Toss

A quick salad for a warm evening, this one has no acid in the dressing.  I just wanted to taste the sweet sugar snap peas and the little peppery bite of the radish.

Serves 2

2 cups sugar snap peas, sliced in half on the diagonal
5 large red radishes, sliced very thin with a mandoline
3 Tbl Mirin (Japanese rice cooking wine)
2 Tbl peanut oil
1/4 tsp sesame oil
Salt and white pepper to taste
2 Tbl chopped roasted cashews

In a small sauce pan bring 2 to 3 cups of water to a boil.  Add the sliced sugar snaps to the boiling water and count out 30 seconds.  Drain the peas and place in a bowl of ice water to cool completely.  Drain thoroughly once cooled.
Toss the sugar snaps and radishes together in a mixing bowl.
In a small bowl, whisk the Mirin, peanut oil and sesame oil. Stir into the vegetables and season with a little salt and white pepper.  Garnish with the chopped cashews.

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