Abigail Cahill O'Brien

Make it at Home: The Standard Grill’s Snap Pea & Radish Salad

In Food on March 31, 2010 at 5:30 am

How about a new series on 5thjoy?  Every so often I’ll recreate a particularly delicious (and relatively simple) restaurant dish at home, and share the results with you.  Seemed like a lot of you liked the first one on popcorn.

Last month I started to get spring cravings, and began scouring menus for anything fresh, sweet, tart or crunchy. At The Standard Grill, I ordered the snap pea and radish salad with cider vinaigrette.  It arrived delicately shredded and lightly dressed, neatly checking off all the spring boxes on my wish list.

Side note. When radishes show up in my veggie box during CSA season, I never know what to do with them.  Usually I just shrug and toss them in the back of the fridge to languish.  So finding good radish recipes is on my radar.

Back to the salad: it was yummy, and I kind of recreated it at home.  “Kind of” because the texture of really finely shredded peas is lovely, but I’m just not going to do that kind of prep work at home, so I took the short cut of just slicing the peas in half vertically.

The second time around I tried a sesame-soy sauce dressing for variety, and have to admit I liked that version even more.

Snap Pea & Radish Salad with Cider Vinaigrette

  • 1/2 lb snap peas, sliced in half vertically
  • 5-8 radishes, sliced into thin rounds
  • 1 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tsp grainy mustard
  • 1 tsp agave syrup
  • 1 tsp shallot, finely diced
  • 1 pinch Kosher salt

Whisk together salt, vinegar, mustard, agave syrup and shallots, then whisk in olive oil until combined.  Add to vegetables and toss.  Feeling frisky?  Sprinkle with goat cheese.

Snap Pea & Radish Salad with Sesame Dressing

  • 1/2 lb snap peas, sliced in half vertically
  • 5-8 radishes, julienned into strips
  • Sesame seeds, toasted
  • 1/2 English cucumber, julienned
  • 1 tbsp olive oil
  • 1 tbsp seasoned rice vinegar
  • Dash of sesame oil
  • 1 tsp soy sauce

Mix olive and sesame oils, vinegar, soy sauce and sesame seeds until combined.  Dress vegetables shortly before serving; the cucumbers will release water as they marinate in the dressing.

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