Dana Treat – Treat Yourself

Crushing on Salad

Posted January 24, 2013

Snap Pea Salad with Miso Dressing
The Smitten Kitchen Cookbook
Serves 4-6

I made this dressing with peanut butter when I was out of tahini and it tasted great.  Please don’t skip the step of toasting the sesame seeds.  Like most nuts and seeds, their flavor really comes out when they are given some heat.  Just keep a close eye on them so they don’t burn.

Table salt for the pot
½ pound sugar snap peas, untrimmed
½ pound Napa cabbage, in thin ribbons (about 3 cups)
4 ounces radishes (4 medium-large) julienned, or quartered and thinly sliced
3 large scallions (about ½ bundle), white and green parts only, thinly sliced on bias
3 tbsp. sesame seeds, well toasted (300-degree oven for 5 to 8 minutes)

Sesame-Miso Dressing
1 tbsp. minced fresh ginger
1 large garlic clove, minced
2 tbsp. mild yellow or white miso, plus up to 1 tbsp. more
2 tbsp. sesame seed paste or tahini
1 tbsp. honey
¼ cup rice vinegar
2 tbsp. toasted sesame oil
2 tbsp. vegetable or olive oil

Blanch sugar snap peas:
Bring a large pot of salted water to a boil, and prepare a small ice-water bath.  Boil the sugar snaps for about 2 minutes, or until just barely cooked but still crisp.  Scoop them out with a large slotted spoon, and drop them in the ice-water bath.  Once they’re cool, drain and pat dry.  Tim ends and cut sugar snaps on bias into thin slices.  Toss in large bowl with cabbage radishes, scallions, and 1 tablespoon sesame seeds.

Make the dressing:
Whirl all ingredients, using the smaller amount of miso, in a blender until smooth.  Taste and adjust the ingredients – use the extra tablespoon of miso if desired.  Don’t fret if it is a tad salty, and try to resist the urge to compensate with extra honey.  The sugar snaps have a mellow sweetness to them that balances well with a saltier-than-normal dressign.

Assemble the salad:
Toss salad with half of dressing, and taste.  Use more if you desire.  Sprinkle with remaining sesame seeds.

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