Snow Pea Salad Food

SNOW PEA, SCALLION AND RADISH SALAD

Steps:

• Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces.
• In a medium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable mixture and serve.

CARROT-SNOW PEA SALAD

Steps:

• Toss one 10-ounce bag shredded carrots, 2 cups julienned snow peas and 4 thinly sliced scallions. Drizzle with 1/3 cup Asian sesame dressing and toss. Add 2 cups crisp chow mein noodles just before serving.

SNOW PEA SALAD

Steps:

• Trim ends of snow peas and pull off strings. Stack about a dozen snow peas at a time on a cutting board and use a sharp knife to cut them at an angle in thin julienne. Place in a bowl of ice water.
• In a small bowl, whisk together lemon oil, lemon juice and a teaspoon of salt, or to taste, and set aside.
• In a 12-inch skillet, heat extra-virgin olive oil over medium heat. Add pancetta and cook until fat is rendered. Do not allow pancetta to brown. Add onion and cook on low until soft and transparent. Remove from heat. Drain snow peas and add to skillet. Return to medium heat and cook, stirring, just enough to warm and slightly wilt snow peas, about 5 minutes. Remove from heat.
• Whisk lemon dressing and pour into skillet. Add mint and toss. Season with salt and pepper. Transfer to shallow bowls, scatter cheese on top and serve.

CRISP SNOW PEA SALAD

Steps:

• Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
• Bring a large saucepan of salted water to a boil, and add snow peas and carrots.
• Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
• Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with carrots.
• To prepare dressing, whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
• Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.

TOMATO-SNOW PEA SALAD

Steps:

• Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, 1/4 teaspoon sugar and 2 teaspoons vegetable oil in a large bowl; season with salt and pepper. Add 1 pound roughly chopped yellow and red tomatoes, 2 thinly sliced scallions and 1/4 pound thinly sliced snow peas; toss.

SPRING PEA SALAD WITH JAMON AND MUSTARD VINAIGRETTE

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.

CHERRY TOMATO AND SNOW PEA SALAD

Steps:

• Boil or steam snow peas until just tender.
• Rinse with cold water.
• Combine with tomatoes.
• Make dressing by combining the oil with the remaining ingredients.
• Dress the salad and serve.

ROASTED PEPPER AND SNOW PEA SALAD

Steps:

• Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
• Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.

SNOW PEA AND GREEN BEAN SALAD

Steps:

• In a small bowl whisk together the vinegar, the oil, and salt and pepper to taste. In a large saucepan of boiling salted water cook the green beans for 4 minutes, add the snow peas, and cook the vegetables for 30 seconds. Drain the vegetables, transfer them to a bowl of ice and cold water to stop the cooking, and drain them. Pat the vegetables dry between several thicknesses of paper towels and in a bowl toss them with the sunflower seeds and the dressing.

CHINESE SNOW PEA SALAD

Steps:

• In a bowl combine snow peas, chestnuts and radishes. Toss well to combine.
• In a seperate bowl wisk together oil, vinegar, honey, and celery seeds.
• Pour dressing over vegetables and toss.
• Chill 1 hour, tossing frequently.
• Serve.

SNOW PEA SALAD WITH SESAME DRESSING

Steps:

• Stack several snow peas and slice on the diagonal into 1/4-inch-wide strips. Repeat to slice remaining peas.
• In a large bowl, whisk vegetable oil, soy sauce, sesame oil, ginger, sugar, and mustard until well combined.
• Add sliced snow peas and 1 tablespoon green onions; mix to coat. Cover and chill until cold, at least 1 hour, or up to 1 day.
• Just before serving, mound salad on a platter and sprinkle with remaining tablespoon green onions and the sesame seeds.

SNAP PEA SALAD

Steps:

• For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.

PEPPER AND SNOW PEA SALAD

Steps:

• Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
• Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
• Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
• Cut onion in half, cut each half crosswise into thin slice and add to bowl.
• Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
• Pour sauce over the vegetables and toss.