A very “scrutable” clean salad, when simply the finest is all one can enjoy.
Suitable for my Master's
“The Little Black Book of Indiscreet Recipes”
Snow Peas, Orange & Water Chestnut Salad
This salad of snow peas, oranges and Water Chestnut is sweet, sour and full of crunch.
Everything gets a vinegar water bath!
- 4 cups snow peas (about 12 ounces), trimmed
- 2 oranges
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1 tablespoon minced shallot
- ½ cup of sliced green onions
- 1 teaspoon Agave nectar
- 1/4 teaspoon salt
- about 1 cup water chestnuts cut into slivers
- Just a splash of soy sauce
Get out the bowls again its time to fix fresh veggies.
You might find it funny, but sitting here and snapping the sting ends off of these has a very calming nature. Especially since slave was just informed that Master's business will have Him out of town over the 24th (2nd year anniversary) That is just the way things go and slave is really not that upset about it, a bit lonely perhaps, but will survive!
- Bring 1 inch of water to a boil in a saucepan. Have a bowl of ice water by the stove. Blanch snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain.
- Peel and segment the oranges. The white part is bitter so try to avoid it. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, nectar and salt into the bowl. Return the segments to the bowl along with the snow peas and water chestnuts: toss with the dressing.
Tips & Notes
- Tip: Jícama is a round root vegetable with brown skin, white flesh and a slightly sweet, nutty flavor. This can be substituted for the water chestnuts. Look for it with other produce.