LETTUCES, SPROUTS AND SNOW PEAS WITH RADISH WATER
Provided by Matt Lee And Ted Lee
Categories salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place shallots in a small bowl, add ginger juice, rice wine vinegar, mirin and 1/4 teaspoon salt. Turn to coat, and adjust brine to taste. Reserve in refrigerator.
- Cut tomatoes into eight pieces, place in a blender and liquefy. Strain into a small bowl through a fine mesh sieve or a heavy-duty paper towel. You should have about 1/2 cup tomato water. Rinse and dry blender jar.
- Place ice cubes from two trays in a roasting pan and fill it halfway with water. In a sauté pan, heat grapeseed oil. Add scallion tops and 1/4 teaspoon salt and cook, stirring, one minute. Transfer to a small bowl and place in the ice bath.
- Bring 2 cups water to boil with 1/4 teaspoon salt. Cook snow peas about one minute. With a slotted spoon, transfer snow peas directly to ice bath to stop cooking. Return water to boil and add green peas. Cook one minute, add tarragon, stir once, and strain, reserving 2 ounces cooking liquid. Place green peas, tarragon and reserved liquid in blender and process until smooth. Press through fine sieve into a small bowl and chill over ice bath. You should have 1/2 cup tarragon-green pea purée. Rinse and dry blender, add scallions and oil, and pulse to a chunky purée. Reserve.
- Remove snow peas from ice bath. Remove their strings and cut peas into thin strips. Place lettuces in a salad bowl, add sliced snow peas, sprouts and basil. Toss.
- For the dressing: Grate daikon into a separate bowl. Add 1/4 cup tomato water, 2 tablespoons scallion oil, 3 tablespoons pea-tarragon purée, 2 tablespoons shallot pickling brine and the extra virgin olive oil. Taste and adjust seasonings.
- Dress salad to taste, and season with salt and pepper. Divide salad evenly among six plates, garnish with shallot pickles and myoga slices, and serve immediately.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 276 milligrams, Sugar 8 grams
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Azeem Chattha
[email protected]Loved it!
Danielle Pierce
[email protected]This is a refreshing and healthy salad. I'll definitely be making it again.
Md. Azibor Rahaman
[email protected]I'm always looking for new ways to use sprouts. This recipe is a great way to add them to my diet.
Jeda Kiah
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the colorful salad and the sweet radish water.
Mutebi Marvin
[email protected]I'm not a fan of radish water, so I used cucumber water instead. It worked just as well and gave the dish a refreshing flavor.
Quentin Givens
[email protected]This is a great recipe for a quick and easy side dish. I used a pre-washed lettuce mix and canned sprouts to save time.
Pshpo Akter
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. It's a light and refreshing dish that's perfect for a summer lunch or dinner.
GAMING WITH SHIZUKAAA
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to add a little bit of salt and pepper to taste.
Golam Maola Sajal Ahmed
[email protected]This recipe is a great way to use up leftover lettuces and sprouts. It's also a healthy and delicious side dish.
Adeel Jatt
[email protected]I'm not a big fan of sprouts, but I loved this dish! The radish water gave it a unique and refreshing flavor.
Anmol sr
[email protected]Easy to make and delicious! I used a variety of lettuces, including romaine, butterhead, and arugula. The sprouts and snow peas added a nice texture and flavor.
Aaron Gamboa
[email protected]This recipe is a winner! The combination of lettuces, sprouts, snow peas, and radish water is refreshing and flavorful. I especially enjoyed the crunch of the sprouts and the sweetness of the radish water.