Tuesday, June 8, 2010

Sesame Snap Pea and Radish Salad

Usually I just end up eating all our snap peas right off the vine, but this year we had a really good crop - I picked almost 2 pounds!  This will probably be it for the poor little plants - after this they will just shrivel up in the heat (100 degrees yesterday).

So I thought I'd make a pea salad, something like this recipe from the New York Times http://www.nytimes.com/2009/06/17/dining/171arex.html?_r=1.  But I didn't have ricotta salata, and we don't have much mint yet... and we do have this fantastic toasted sesame oil!  It's incredible, much more flavorful than the Sun Luck brand you get at the regular grocery store - it's really worth a trip to an Asian supermarket for the real deal.

3 good-size handfuls of sugar snap peas
6-8 radishes
1 Tbs toasted sesame oil
2 Tbs ume plum vinegar
fresh ground pepper
sesame seeds (I happened to have these pretty black ones)

Cut the peas in half, diagonally.  Thinly slice the radishes.  Toss with all the other ingredients.  As you may have noticed from other posts, I am in love with the ume plum vinegar - it is just magical, salty and tangy, but milder than other vinegars.  It makes everything taste delicious, not that these peas and radishes needed it.  But if you can't find it or don't want to bother, just use cider or rice vinegar and a little salt.
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