Snow Pea Grapefruit Orange Salad Food

SPRING RADISH SALAD

Spring Radish Salad image

Provided by Geoffrey Zakarian

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 cups grapefruit juice
2 tablespoons chardonnay vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 cup mixed thinly shaved radishes, such as red, icicle, Easter egg, watermelon, black, purple ninja, etc.
2 cups watercress
1 bulb fennel, thinly shaved
2 avocados, cut into quarters
1 pink grapefruit, segmented
1 orange, segmented
Kosher salt and freshly ground black pepper
1/4 serrano chile, finely diced

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.

SNAP PEA, ORANGE AND RADISH SALAD

Snap Pea, Orange and Radish Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1 pound sugar snap peas, ends trimmed
3 tablespoons extra-virgin olive oil
1 1/2 ounces sliced prosciutto (about 3 slices)
1/2 cup crumbled fresh goat cheese (about 4 ounces)
1 shallot, sliced into thin (1/8-inch) rings
2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife)
1/4 cup fresh orange juice, squeezed from the leftover orange membranes
5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh tarragon

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.

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