Sunday, June 1, 2014

Snow Pea, Red Pepper, Carrot and Herb Salad


This delicious springtime salad is perfect with Asian food. It can also be a main dish by adding cooked chicken, pork, beef or shrimp. Or you go completely vegetarian and try it with tofu (okay, that might be pushing it a bit!).



1 red bell pepper 
1 fresh jalapeƱo
4 scallions (white and green parts)
2 medium carrots, peeled
1/2 lb. snow peas, trimmed
1/2 cup fresh flat-leaf parsley or arugula
1/2 cup fresh cilantro leaves, chopped
1/2 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped


Dressing:
1 clove garlic, minced
1/2 tsp. Kosher salt
1 tsp. minced fresh ginger
3-4 Tbsp. fresh lime juice; more to taste
1 Tbsp. White-wine vinegar
1 tsp. granulated sugar
1/4 cup extra-virgin olive oil 

Thinly slice bell pepper and jalapeno and scallions. Cut carrots into 2 inch long matchsticks and on the diagonal and cut the snow peas into 2-3 pieces. Place all into a large, non-metallic serving bowl.

Add the herbs and mix thoroughly.

Make the marinade-dressing by combining all except the olive oil in a small bowl. Slowly add the olive oil until it is emulsified.

Pour the dressing over the salad and allow to sit at room temperature for at least 15 minutes or more. Adjust seasoning and if needed, add more lime juice.

Alternate method -- pour half the dressing just over the peppers, scallions, carrots and snow peas. Add the herbs just before serving and mix in the rest of the dressing.

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