Snow Pea Salad

Name: Snow Pea Salad
Ingredients: 4 teaspoons apple cider vinegar; 2 teaspoons fresh lemon juice; 1 garlic clove, minced; 1 tablespoon pure maple syrup; 1/2 teaspoon Dijon mustard; 1/4 cup canola oil; Kosher salt; Pepper; 1/2 teaspoon black sesame seeds; 1/2 teaspoon white sesame seeds; 3/4 pound snow peas, trimmed; 2 cups shelled fresh English peas; 1/2 cup mixed sprouts, such as radish and alfalfa; 1 radish, thinly sliced; 1/4 cup torn mint leaves

15 ingredients

10 steps

Ingredients

4 teaspoons apple cider vinegar
2 teaspoons fresh lemon juice
1 garlic clove, minced
1 tablespoon pure maple syrup
1/2 teaspoon Dijon mustard
1/4 cup canola oil
Kosher salt
Pepper
1/2 teaspoon black sesame seeds
1/2 teaspoon white sesame seeds
3/4 pound snow peas, trimmed
2 cups shelled fresh English peas
1/2 cup mixed sprouts, such as radish and alfalfa
1 radish, thinly sliced
1/4 cup torn mint leaves

Directions

1

In a small bowl, whisk the cider vinegar with the lemon juice and garlic; let stand for 5 minutes.
2

Whisk in the maple syrup and mustard, then gradually whisk in the oil.
3

Season the vinaigrette with salt and pepper.
4

In a small skillet, toast the sesame seeds over high heat, tossing occasionally, until lightly browned, 2 to 3 minutes.
5

Halve one-third of the snow peas crosswise on the diagonal and julienne the rest.
6

In a saucepan of salted boiling water, blanch the snow peas and English peas until crisp-tender, 30 seconds.
7

Drain and rinse under cold water; pat dry.
8

In a bowl, toss the peas with the sprouts, radish, half of the mint and 6 tablespoons of the vinaigrette.
9

Transfer to a platter and top with the remaining mint and the toasted sesame seeds.
10

Serve the remaining vinaigrette at the table.