Pepper Pea Salad With Sesame Dressing Recipes

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SUGAR SNAP PEA SALAD WITH CALABRIAN PEPPER AND FENNEL



Sugar Snap Pea Salad With Calabrian Pepper and Fennel image

Whitney Otawka, whom you may remember from "Top Chef" or Hugh Acheson's Five & Ten restaurant in Athens, Ga., cooks at the Greyfield Inn. It's the only place to stay on Cumberland Island, the largest barrier island off Georgia's coast. The farmers who live there grow sugar snap peas, which she welcomes as one of the early tastes of spring. She is also a fan of Calabrian peppers packed in oil, which she started eating at Antico Pizza in Atlanta. She uses them to make a dressing base that enlivens the peas. The fennel, which needs to be sliced very finely, adds crunch and depth. Buy baby fennel, if you can find it. This is a great salad on its own, or use it as a kind of relish on grilled meat or braised lamb. There will be extra chile dressing, which is a fine condiment for grilled chicken. It will also add character to a pasta dish or even a slice of takeout pizza.

Provided by Kim Severson

Categories     brunch, dinner, salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

1/4 cup grapeseed or other neutral oil
1 teaspoon minced garlic
2 teaspoons minced shallot
1 teaspoon deseeded and minced Calabrian peppers packed in oil
1/2 teaspoon lemon zest
1/4 teaspoon minced fresh thyme
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Pinch salt and black pepper
1 pound sugar snap peas
1/2 cup thinly shaved fennel, preferably baby fennel
1/4 teaspoon salt
1 1/2 tablespoons chopped fresh mint
1/2 cup shaved pecorino Romano

Steps:

  • Make the dressing: Heat the grapeseed or other oil in a small sauté pan over low heat. When oil begins to shimmer add the garlic, shallot, Calabrian peppers, lemon zest and thyme. Gently cook for 1 minute, stirring. Remove from heat and transfer to a small mixing bowl. Add the olive oil, lemon juice, salt and pepper. Whisk thoroughly to combine.
  • Make the salad: Wash the snap peas and remove the tough string that runs along the interior curve of the pea. Julienne the peas lengthwise, about 1/4-inch thick. Put the peas, fennel, 2 tablespoons of the dressing and the salt in a bowl and mix to coat the peas. To serve, sprinkle the mint over the top, drizzle on 1 tablespoon of the dressing and sprinkle the shaved pecorino.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 281 milligrams, Sugar 4 grams, TransFat 0 grams

SNOW PEAS WITH SESAME DRESSING



Snow Peas with Sesame Dressing image

Another great way to use fresh pea pod is in Snow Peas with Sesame Dressing. The recipe comes from Sue Braunschweig of Delafield. "I've had the recipe for this crisp delicious salad for years," notes the mother of six. "It goes well with any meat and is terrific for family or company."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 12

3 cups fresh snow peas
2 cups cauliflowerets
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon chopped sweet red pepper
1/3 cup vegetable oil
2 to 3 tablespoons white wine vinegar
2 tablespoons sesame seeds, toasted
2 to 3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon lemon juice
3/4 to 1 teaspoon salt
1/8 to 1/4 teaspoon lemon-pepper seasoning

Steps:

  • Cook peas in boiling salted water until crisp-tender, about 1-1/2 minutes. Drain and rinse in cold water. Cook cauliflower in boiling salted water until crisp-tender, about 3 minutes. Drain and rinse in cold water. In a bowl, combine peas, cauliflower, water chestnuts and red pepper. Cover and refrigerate for at least 1 hour., In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and pour half over the pea mixture; toss to coat. Refrigerate remaining dressing.

Nutrition Facts : Calories 146 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 253mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

CHINESE SUGAR SNAP PEA SALAD



Chinese Sugar Snap Pea Salad image

I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo.

Provided by katie in the UP

Categories     Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
salt, to taste
1 lb sugar snap pea, trimmed
1/2 cup carrot, i usually shred them (match sticks)
1/2 cup drained sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne cut red bell pepper
2 teaspoons sesame seeds, toasted

Steps:

  • To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
  • To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
  • **I've also cooked them in a 'made for the microwave' pot.
  • They steam better!

SPICY GINGERED BEEF AND SNAP PEA SALAD



Spicy Gingered Beef and Snap Pea Salad image

Chopped flank steak cooked with garlic and fresh ginger tops fresh salad greens, colorful bell peppers, cucumber, and snap peas dressed with a zesty ginger dressing.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 20m

Yield 4

Number Of Ingredients 19

¾ pound flank steak, thinly sliced across the grain, then chopped
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Salt and ground black pepper, to taste
¼ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 (1 inch) piece peeled fresh ginger, grated
2 tablespoons chopped fresh cilantro
1 tablespoon sesame oil
2 teaspoons chile paste
1 clove garlic, minced
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
1 red, yellow or orange bell pepper, seeded and diced
½ cup DOLE® Onion, chopped
1 small cucumber, diced
¼ cup chopped peanuts
1 tablespoon Chopped fresh cilantro
Fresh lime wedges

Steps:

  • Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
  • Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
  • Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
  • *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 15.4 g, Cholesterol 26.6 mg, Fat 18.1 g, Fiber 3.8 g, Protein 14.6 g, SaturatedFat 4.1 g, Sodium 605.8 mg, Sugar 4.8 g

FRESH GREEN PEAS AND SUGAR SNAP PEAS IN SESAME DRESSING



Fresh Green Peas and Sugar Snap Peas in Sesame Dressing image

Categories     Side     Quick & Easy     Pea     Summer     Sugar Snap Pea     Boil     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

3 cups fresh shelled peas (from 3 pounds peas in pods)
12 ounces sugar snap peas, trimmed
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1 tablespoon (packed) golden brown sugar
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cook shelled peas in large saucepan of boiling salted water until almost tender, about 1 1/2 minutes. Add sugar snap peas to same pan and continue boiling 30 seconds. Drain; rinse under cold water and drain again. Transfer to large bowl.
  • Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. (Peas and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.) Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more salt and pepper, if desired. Serve at room temperature.

FRESH GREEN PEAS AND SUGAR SNAP PEAS IN SESAME DRESSING



Fresh Green Peas and Sugar Snap Peas in Sesame Dressing image

Two kinds of just cooked peas and an Asian dressing make for one delicious salad! Very quick and tasty.

Provided by MarieRynr

Categories     Low Cholesterol

Time 7m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 cups shelled fresh peas (from 3 lb peas in pods)
12 ounces sugar snap peas, trimmed
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1 tablespoon packed golden brown sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Cook shelled peas in a large saucepan of boiling salted water until almost tender, about 1 1/2 minutes.
  • Add sugar snap peas to same pan and continue boiling 30 seconds.
  • Drain; rinse under cold water and drain again.
  • Transfer to large bowl.
  • Whisk vinegar, soy sauce, sesame oil, sugar, salt and pepper in small bowl to blend.
  • Pour dressing over peas in large bowl; toss to coat.
  • Season salad to taste with more salt and pepper, if desired.
  • Serve at room temperature.

Nutrition Facts : Calories 109.8, Fat 2.7, SaturatedFat 0.4, Sodium 463.1, Carbohydrate 17.5, Fiber 5.6, Sugar 7.3, Protein 5.3

SESAME SNAP PEA-CHICKEN SALAD



Sesame Snap Pea-Chicken Salad image

This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.

Provided by Hana Asbrink

Categories     poultry, salads and dressings, vegetables, appetizer, main course

Time 40m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 9

1 medium boneless, skinless chicken breast (about 8 to 10 ounces)
Kosher salt
3/4 to 1 pound sugar snap peas
1/4 cup roasted white sesame seeds
1/4 cup mayonnaise (preferably Kewpie brand)
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar

Steps:

  • In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
  • Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
  • Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
  • Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
  • Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
  • Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.

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