Snap Pea Salad
from the May 2, 2009 Fork You Live
Salad
2 pounds of snap peas, cleaned and cut in half on the diagonal
1 large yellow pepper, cut into thin strips that are similar lengths to the snap peas
1 bunch of radishes (I used the long, french radishes), thinly sliced
Dressing
1 small shallot, minced
1 inch of ginger, grated
1/3 cup seasoned rice wine vinegar
2 tablespoons toasted sesame oil
1/2 cup olive oil
Heap the veggies in the bowl you plan on using for serving. Set aside.
Put the shallots, ginger and rice wine vingar in the bottom of a medium-sized bowl. Top with toasted sesame oil. Whisk in the olive oil a little at a time, until it’s all incorporated. Pour over vegges, toss and let sit for at least 15 minutes prior to serving, so that the flavors have time to mingle.
