Lettuces, Sprouts and Snow Peas With Radish Water

  1. Place shallots in a small bowl, add ginger juice, rice wine vinegar, mirin and 1/4 teaspoon salt.
  2. Turn to coat, and adjust brine to taste.
  3. Reserve in refrigerator.
  4. Cut tomatoes into eight pieces, place in a blender and liquefy.
  5. Strain into a small bowl through a fine mesh sieve or a heavy-duty paper towel.
  6. You should have about 1/2 cup tomato water.
  7. Rinse and dry blender jar.
  8. Place ice cubes from two trays in a roasting pan and fill it halfway with water.
  9. In a saute pan, heat grapeseed oil.
  10. Add scallion tops and 1/4 teaspoon salt and cook, stirring, one minute.
  11. Transfer to a small bowl and place in the ice bath.
  12. Bring 2 cups water to boil with 1/4 teaspoon salt.
  13. Cook snow peas about one minute.
  14. With a slotted spoon, transfer snow peas directly to ice bath to stop cooking.
  15. Return water to boil and add green peas.
  16. Cook one minute, add tarragon, stir once, and strain, reserving 2 ounces cooking liquid.
  17. Place green peas, tarragon and reserved liquid in blender and process until smooth.
  18. Press through fine sieve into a small bowl and chill over ice bath.
  19. You should have 1/2 cup tarragon-green pea puree.
  20. Rinse and dry blender, add scallions and oil, and pulse to a chunky puree.
  21. Reserve.
  22. Remove snow peas from ice bath.
  23. Remove their strings and cut peas into thin strips.
  24. Place lettuces in a salad bowl, add sliced snow peas, sprouts and basil.
  25. Toss.
  26. For the dressing: Grate daikon into a separate bowl.
  27. Add 1/4 cup tomato water, 2 tablespoons scallion oil, 3 tablespoons pea-tarragon puree, 2 tablespoons shallot pickling brine and the extra virgin olive oil.
  28. Taste and adjust seasonings.
  29. Dress salad to taste, and season with salt and pepper.
  30. Divide salad evenly among six plates, garnish with shallot pickles and myoga slices, and serve immediately.

shallots, ginger juice, rice wine vinegar, mirin, kosher salt, tomatoes, grapeseed oil, scallion, snow peas, green peas, tarragon, mixed lettuces like, like radish, basil, daikon radish, extra virgin olive oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11844 (may not work)

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