Sesame Snow Pea Salad
1 lg pot boiling water
2 lbs fresh snow peas
1 lg pot ice water
¾ cup toasted sesame oil
¼ cup rice vinegar
2 tbsp soy sauce
3 tbsp fresh ginger root, grated
1 tbsp fresh garlic, chopped
2 medium red onion, sliced rough against grain
2 medium carrots, shredded on box grater
2 medium red peppers, julienned
Salt and pepper, to taste
Bring large pot of water to boil.
Drop in snow peas for 20 seconds, drain and plunge into ice water.
Skim the snow peas out of the ice water, dry and reserve.
In small bowl whisk together the sesame oil, rice vinegar and soy.
Add the ginger and garlic and whisk again.
Lightly toss the chopped red onion in sesame oil.
Place them on a sheet tray and put into a 400° F oven for 9–12 minutes, until they wilt and turn a bit brown.
Remove from oven and cool.
In large bowl, combine the snow peas, carrots, red peppers and red onion.
Toss liberally in the sesame dressing and serve.
Season with salt and pepper to taste.