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
SAUTEED RADISHES AND SUGAR SNAP PEAS
Categories Vegetable Side Sauté Easter Radish Spring Sugar Snap Pea Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 3
Steps:
- Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
- Transfer vegetables to bowl; serve.
SNOW PEAS WITH WATER CHESTNUTS
This is a simple veggie dish that goes well with almost anything. It looks nice enough for company or a holiday dinner. Fresh snow peas are the preference but frozen will work well too. 10 mins prep time is for frozen peas, fresh will take a bit longer.
Provided by Annacia
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash fresh snow peas if using; trim the ends and string.
- Defrost snow peas and dry on paper towels.
- Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
- Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.
Nutrition Facts : Calories 78.4, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 322.4, Carbohydrate 11.5, Fiber 2.4, Sugar 3.7, Protein 2.1
BUTTER-SMASHED PEAS WITH RADISHES
These butter-smashed green peas are served with sauteed radishes for a quick and easy side dish.
Provided by VirginiaWillis
Categories Bean and Pea Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring salted water to a rolling boil in a saucepan over high heat. Add peas. Cook until tender, about 5 minutes. Drain and set aside.
- Reduce heat to medium and add butter to saucepan. Stir in radishes; cook, stirring often, until translucent, about 3 minutes.
- Transfer radishes to a plate and return drained peas to pan. Mash peas lightly or until desired consistency with a potato masher. Stir in radishes and mint. Season with Parmesan cheese, salt, and black pepper to taste.
Nutrition Facts : Calories 91.4 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 1.9 g, Sodium 117.3 mg
SNOW PEAS WITH WATER CHESTNUTS
Snow peas with water chestnuts, sesame seeds, and mint. This is quick and easy, yet good enough for company.
Provided by NAUTICOLE
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.3 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 6.4 mg, Sugar 4 g
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