I tossed a bag of sugar snap peas into the grocery cart one week with no plans for them. Eventually, I opened it up and started snacking. Before I got too far, however, I thought I should share their goodness with my loving husband.
After checking the Internet, I found a number of snap pea salad recipes that involved radishes. That made sense to me, because both vegetables have that horseradish-y bite (it's very subtle in the peas, but it's there). I didn't like any of the dressing ideas, and most of them had cheese of some sort, which did not photograph well at all. Then I found one that was Asian-y, with soy and sesame oil. It used fruit preserves too, which I thought was overkill. The peas are sweet already! Instead, I put in the tiniest bit of peanut butter, which helped emulsify the dressing.
The end result was delicious, and we polished off all of it in one sitting.
1/2 teaspoon peanut butter
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
2 teaspoons superfine sugar
1 teaspoon sriracha
1 tablespoon toasted sesame oil
1 tablespoon olive oil
salt and pepper
3 cups fresh raw sugar snap peas
1 cup radishes, trimmed
1/4 cup chopped roasted unsalted peanuts
Put the peanut butter in a small bowl with the soy sauce. Beat with a fork until incorporated. Add the vinegar, ginger, sugar, sriracha, and oils and beat until emulsified. Season with salt and pepper. The dressing should be boldly flavored, as the vegetables will water it down.
Julienne the sugar snaps and slice the radishes. Place in a large bowl and toss with the vinaigrette. Just before serving, stir in the peanuts. Taste for seasoning and add more salt, if necessary.
Posted on Minxeats.com.