SPRING RADISH SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
- In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.
SUGAR SNAP PEA AND RADISH SALAD
Steps:
- For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
- Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
- In a large salad bowl, combine the peas, radishes, and minced chives.
- For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
- Toss the vinaigrette with the salad and serve.
SNAP PEA, ORANGE AND RADISH SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
- Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
- Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.
SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Whisk together the vinegar, mustard, olive oil, hazelnut oil, pepper, shallot and salt to taste in a small bowl. Adjust the seasonings. Set aside.
- Make the salad: Bring a large pot of water to a boil. Season with salt until the water tastes slightly of salted broth. Prepare an ice bath.
- Blanch the English peas and snap peas separately, for about 10 seconds each. Shock in the ice water and drain on paper towels. Cut the snap peas into thirds.
- In a medium skillet, heat the olive oil over low heat. Tear the Jamon Serrano slices into bite-sized pieces and add to the oil in the skillet. Cook until crispy on both sides, 2 to 3 minutes total. Remove to a paper towel-lined plate to drain.
- Assemble the salad: Toss the English peas, snap peas, pea shoots and snow peas with the vinaigrette to taste. Plate the salad and top with the Manchego, toasted hazelnuts and crispy jamon.
RADISH SALAD WITH PEAS
Radishes are crisp and peppery, and when combined with a sweet, citrus-flavored dressing, everybody will be coming back for more of this refreshing salad. We enjoy it as a luncheon salad with crackers and garnished with hard-boiled egg wedges, but it's also the perfect sidekick for a spring/summer cookout or picnic.
Provided by lutzflcat
Categories Radish Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk orange juice, lime juice, olive oil, rice vinegar, sugar, garlic, salt, and pepper together in a bowl.
- Combine radishes, peas, and red onion in a large bowl. Drizzle dressing over the salad and give it a quick stir until well combined. If time permits, move the bowl to the refrigerator for 30 minutes to allow the flavors to meld.
- Serve garnished with hard-cooked egg wedges.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 27.5 mg
PEA SALAD WITH RADISHES AND FETA CHEESE
Provided by Molly Stevens
Categories Cheese Dairy Herb Vegetable Side Vegetarian Feta Pea Radish Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
- Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.
SUGAR SNAP PEA SALAD WITH RADISHES, MINT AND RICOTTA SALATA
There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That's why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they're easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the radishes, peas, ricotta and mint.
- Using a knife or a mortar and pestle, make a paste of the garlic and salt. Place in a small bowl and add the lemon juice and balsamic vinegar and stir well to combine. Drizzle in the olive oil, stirring constantly, and add pepper to taste.
- Pour dressing over salad and toss well to combine. Taste and add more salt and pepper if necessary.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 94 milligrams, Sugar 2 grams
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