This is one of the most gorgeous, satisfying spring salads we can possibly imagine. Suitable for any special occasion lunch, it’s made with colorful, fresh radishes, peas, celery, and mint leaves. The peas are blanched and shocked in ice water to intensify their color, but the rest of the vegetables are served raw and crunchy. Although it’s a light dish, it gets dressed in a satisfying dressing that’s full of umami, thanks to white miso, rice vinegar, and toasted sesame seeds. Serve the dish on its own or with seared salmon (and a glass of white wine).
1½ cups fresh English peas (about 8 oz.)
1 cup thinly sliced radishes (about 4 to 5 medium radishes)
¾ cup thinly sliced celery (about 2 large celery stalks)
¼ cup celery leaves
¼ cup torn mint leaves
3 tablespoons canola oil
2 tablespoons white miso
2 tablespoons seasoned rice vinegar
1 tablespoon water
1 teaspoon fresh lime juice
1 tablespoon toasted sesame seeds
Sat fat 1.06g
How to Make It
Bring a large pot of salted water to a boil over medium-high. Add peas, and cook until tender, about 2 minutes. Drain peas, and plunge into ice water to stop the cooking process. Drain peas again, and place on paper towels. Transfer to a medium bowl. Add radishes, celery, celery leaves, and mint.
Stir together canola oil, miso, vinegar, water, and lime juice in a small bowl; drizzle over English pea mixture, and gently toss. Sprinkle top with sesame seeds.
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