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.
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.