Over the weekend my little sister, Tess, came to visit and tell me all about her recent trip to Japan with our good friend Imma Trillo. Unfortunately, as she had only been home for less than 24 hours she was terribly jet lagged. However, the combination of this pea and radish salad with an avocado smoothie truly did make her feel better. If your having a sluggish day, I would definitely recommend this combination! Give it a try and tell me how you feel.
This recipe is from the April 2011 issue of Bon Apetit, Pea and Radish Salad with Goat Cheese. It is quick and easy, with relatively no cooking. This recipe can be completed in 30 minutes.
- 2 tbsp olive oil
- 1tbsp Dijon mustard
- 1 tbsp of hazelnut oil (I used peanut oil)
- 1 tbsp of red wine vinegar (I used apple cider vinegar)
- 1 cup of peas
- 1 cup of edamame
- 1 cup of sugar snap peas
- 1 1/2 cups of pea sprouts
- 4 red radishes, thinly sliced
- 5 oz of goat cheese
Cook the peas, edamame and snap peas in boiling water, separate batches. The peas and edamame for roughly 5 minutes and the snap peas for 1 minute. Place them in ice water immediately to increase color. Cut up radishes and combine. I would also suggest cutting the pea sprouts in half so they are more manageable. Add crumpled goat cheese and vinaigrette and you are ready to go!
What is your favorite salad?
Here are some pictures from my sister's trip.
|My favorite picture from the market they went to in Tokyo|