|sugar snap pea salad with oranges and radishes|
The mint and tarragon are essentials to this salad's unique flavor. Don't forget them.
Here's the recipe:
Sugar snap pea salad with oranges and radishes:
Sugar snap peas - 1 pound
olive oil - 3 TBS
prosciutto - 3 slices or 1 1/2 oz
goat cheese - 1/2 cup
red onion - 1 spring onion or about 2 Tbs of regular red onion
navel oranges - 2 supremed (peel and pith removed then cut into segments) and 1 for more juice if needed
orange juice, 1/4 cup - use from squeezing extra juice from orange membranes
radishes 6 small, sliced thin.
mint, fresh, 2 Tbs.
tarragon, fresh, 1 Tbs
salt and pepper
The salad dressing is the juice from the orange, olive oil, salt and pepper and the herbs.
Briefly cook the sugar snap peas in salted boiling water for 2 minutes. Then strain and place in an ice bath to cool completely. The peas will be this bright green and a little softer than raw but still crispy. Remove from the ice bath and place them on an absorbent towel to dry.
|blanched sugar snap peas|
Cut the top and bottom ends off of the orange. Then use the knife to remove the side peel leaving no pith. Cut on either side of each membrane and remove segment.....each segment is called a supreme
Place the orange juice in a large bowl and add the onion slices and orange supremes while you finish the rest of the preparation. The orange juice will slightly "cook" the onion and take that raw taste out a bit.
Now for the remaining ingredients:
|navel orange to supreme|
|supremes and red onion slice in orange juice|
Salt and pepper to taste.
Add the goat cheese right before serving.
|ready to serve|
Thank you Valerie!