Lettuces Sprouts And Snow Peas With Radish Water Recipes

LETTUCES, SPROUTS AND SNOW PEAS WITH RADISH WATER

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.

SPRING SALAD WITH SUGAR SNAP PEAS, RADISHES, AND HONEY-CHIVE VINAIGRETTE

Steps:

• Combine the chives, lemon zest and juice, vinegar, honey, mustard, and ½ tsp. salt in a small jar. Shake to combine and let sit for about 1 minute for the flavors to meld. Add the oil and shake again to combine. Set aside.
• Bring a large pot of well-salted water to a boil. Add the peas and boil until crisp-tender, about 11/2 minutes. Drain and immediately rinse under very cold water. Drain again, and spread onto a towel lined tray to dry. Refrigerate until well-chilled, at least 1 hour.
• Combine the lettuces and radishes in a large salad bowl, and toss to combine, taking care to separate the radish slices. Pat dry the peas, and add them. Dress with enough vinaigrette to lightly coat (you may not need it all). Season to taste with salt and pepper. Garnish with the chive pieces and serve.

LETTUCE RADISH SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl, combine and stir together 3 tbsp extra virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1/2 tsp salt and 1/8 tsp ground black pepper. Set aside.
• Rinse and paper towel pat dry all vegetables.
• In a medium salad bowl, combine 4 small thinly sliced cucumbers, 1 bunch thinly sliced radishes and 1/2 cup finely chopped fresh chives. (Using Benriner Mandoline makes it extra easy).
• Chop 1 large romaine lettuce into bite-sized pieces and add it to the salad.
• Drizzle with lemon vinaigrette and toss gently until salad is evenly coated. You can also drizzle without tossing the salad and serve.