Spring Pea and Radish Salad ala ~DKBB~
(original recipe from www.tasteofhome.com)
(original recipe from www.tasteofhome.com)
 |
| original photo from tasteofhome.com |
½ lb. fresh wax or green beans
½ lb. fresh sugar snap peas
2 cups water
6 large radishes, thinly sliced (you can use sliced daikon radish)
2 Tbsp. honey
1 tsp. dried tarragon
¼ tsp. kosher salt
¼ tsp. coarsely ground pepper
2 cups water
6 large radishes, thinly sliced (you can use sliced daikon radish)
2 Tbsp. honey
1 tsp. dried tarragon
¼ tsp. kosher salt
¼ tsp. coarsely ground pepper
- Snip ends off beans and sugar snap peas; remove strings from snap peas; cut beans into 1-inch pieces.
- In a large saucepan, bring water to a boil over high heat; add beans and reduce heat; simmer, covered, 4-5 minutes; add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes; drain.
- Toss beans and peas with radishes; stir together honey, tarragon, salt and pepper and drizzle over vegetables.
- Serve salad warm/room temperature; heat the dressing just a tiny bit in the microwave so the honey flows freely and drizzles well.
No comments:
Post a Comment