Kohlrabi, Fennel, Sugar Snap Pea Salad
from Robin Schow – serves 6
2 medium kohlrabi, peeled, shredded on medium holed shredder
1 small fennel bulb, quartered and very thinly sliced crosswise
½ lbs. sugar snap peas, ½ inch slices
Handful of chopped fennel leaves
¼ cup basil, minced
2-3 scallions, thinly sliced
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
Zest of 1 lemon, minced
1 tsp. honey
Salt, fresh ground pepper to taste
1. Whisk together oil, lemon juice, lemon zest, honey, salt and pepper and set aside.
2. In a separate bowl, combine kohlrabi, fennel, sugar snap peas, scallions, and herbs.
3. Dress to taste.
Snap Peas with Garlic Scapes
1 tablespoon butter
3 garlic scapes cut in 1” pieces
4 cups snap peas, left whole, with strings and tips removed
1⁄4 teaspoon salt
2-3 tablespoons vegetable broth or water
Heat butter in a large skillet over medium-low heat. Add the scapes and sauté 2-3 minutes. Add the peas, sprinkle with sale, and stir to coat with butter. Add liquid to the pan, cover, and cook for 3 or 4 minutes more or until peas are barely tender-crisp and still bright green. Serve immediately. Serves 4.
Soba Noodle Salad with Sugar Snap Peas
1⁄2 pound soba noodles (or rice noodles, Jessica suggests)
2 tablespoons rice vinegar
1⁄4 cup tamari soy sauce
2 teaspoons light miso
6 tablespoons sesame oil
2-1/2 tablespoons sesame seeds, plus additional for garnish
1⁄2 teaspoon red pepper flakes
3 carrots, cut into thin strips
1 bunch scallions, thinly sliced on the bias
2 cups sugar snap peas, cut in 1/8-inch strips on bias (recipe calls for snow peas–but try sugar snaps!)
1⁄2 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
Cook the noodles in boiling salted water until al dente. Rinse with cold water, drain, and allow to dry slightly
To prepare the dressing, stir together the rice vinegar, soy sauce, and miso. Whisk in the sesame oil, sesame seeds, and red pepper flakes.
Toss the carrots, and scallions in the dressing. Pour the dressing over the pasta and adjust the seasoning with salt and pepper. The salad is ready to serve now, or it may be held, covered, under refrigeration.
Makes 8 servings.
Sugar Snap Pea Salad with Lemon-Mint Vinaigrette
¼ cup olive oil
3 Tbs. chopped fresh mint
2 Tbs. lemon juice
1 Tbs. minced shallot
1 tsp. Dijon mustard
½ tsp. sugar
Whisk all above ingredients together.
1 lb. sugar snap peas, trimmed
1/3 cup chopped pistachios
Cook sugar snap peas in boiling water 2 minutes, or until bright green. Drain. Toss peas with 3 Tbs Lemon-Mint Vinaigrette. Stir in pistachios.
Sugar Snap Pea Slaw
serves 4 (The Art of Simple Food II by Alice Waters; 2013)
– 3/4 lbs. sugar snap peas
– 4 small radishes 2 Tbsp. fresh herbs (chopped mint and parsley or other preferred herbs)
– Grated zest of 1⁄2 lemon
– 1 Tbsp. lemon juice
– 1 tsp. wine vinegar; red or white
– Salt and fresh ground pepper
1. Snap back the tip of each pea pod and pull it down the side to remove any strings. Cook the peas for less than a minute in boiling, salted water. Drain and lay them out to cool or put in the refrigerator to speed up cooling. When cool, cut them on the diagonal into thin slices about 1/8 inch wide. Set aside.
2. Cut radishes into thin slices then julienne the slices.
3. To make the vinaigrette, stir together the lemon zest, juice, vinegar and salt and pepper.
4. Toss the snap peas, radishes, herbs and vinaigrette together just before serving.
– Add scallions cut into thin diagonal slices.
– Add turnips cut into thin slices then julienned, similar to the radishes.
– Add thinly sliced pieces of fennel.