Category
Salad
Servings
4-5
Adapted from Edna Lewis's Green Bean Salad with Sliced Tomatoes from, "The Taste of Country Cooking" and is included in a list of recipes as part of an Emanciaption Day Dinner.
Ingredients
1 pound snap peas
1 bunch hakurei turnips, thinly sliced
Salt
- 1/4 cup vinegar
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 2 teaspoons grated onion
Lettuce
Chervil or Parsley
Vinaigrette Dressing
Garnish
Directions
Snip off the ends of the peas and drop them into a 3-quart pot of rapidly boiling water over high heat. Cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. Plunge the peas into ice water for 2 minutes. Remove them from the water and lay them on a clean towel to dry.
Make a vinaigrette dressing by combining the vinaigrette ingredients. Place the peas and other vegetables into your salad bowl and pour the dressing over them. Leave them to marinate for 1/2 hour.
Place marinated vegetables on a bed of lettuce and garnish with more dressing, chopped tomatoes and chervil or parsley.
Recipe Note
The original recipe calls for green beans in place of peas and tomatoes in place of turnips. The wonderful thing about this salad is you can mix and match any combination of those vegetables.