CHERRY AND SNOW PEA SPROUT SALAD
Provided by Food Network
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In medium bowl, combine all ingredients with vinaigrette.
CITRUS PEA SPROUT SALAD
Provided by Ming Tsai
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a blender, add the segments and Dijon and blend on high speed. Drizzle in the oil and season. Toss 1/2 of the vinaigrette with the sprouts, check for seasoning, and add more vinaigrette if necessary. Set aside any leftover vinaigrette.
ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD
Provided by Ming Tsai
Time 4h39m
Yield 4 to 5 servings
Number Of Ingredients 24
Steps:
- Duck Confit:
- Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
- Citrus Pea Sprout Salad:
- For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
- Plating: Place a small mound of the salad on a plate and top with two duck legs.
PEA SALAD
Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before folding into the mayonnaise mixture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h25m
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
- Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
- Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.
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