Chopped Salad with Radish, Walnut, and Sugar Snap Peas and Walnut Vinaigrette

October 10th, 2013 by Erin Gennow
Chopped Radish, Walnut, and Sugar Snap Pea Salad

Chopped Radish, Walnut, and Sugar Snap Pea Salad

Chopped Salad with Radish, Walnut, and Sugar Snap Peas and Walnut Vinaigrette

This is a light and refreshing salad with a lot of crunch.  Perfect for a light lunch, or as a side/salad course for dinner.  The walnut vinaigrette adds a little something special, but you can use extra virgin olive oil.

Prep Time: 10 minutes

Serving Size: 2 entrees, 4 sides

Ingredients

Salad

1 head Romaine lettuce, washed, spun dry and chopped into bite sized pieces

6 radishes, cut in half and thinly sliced

8-10 sugar snap peas, sliced on the bias into 4-6 pieces

¼ cup walnut pieces, toasted

Coarse sea salt for finishing

Dressing

¼ cup walnut oil

2 tablespoons white wine vinegar

½ teaspoon granulated sugar, or honey (optional)

1 teaspoon fresh thyme leaves (or ¼ teaspoon dried)

⅛ to ¼ teaspoon fine sea salt

Equipment

Knife

1 large bowl

Whisk

Process

Place the ¼ cup walnuts in a small skillet over medium-low heat.  Cook just until fragrant, watching closely so they don’t burn.  When the walnuts are toasted, remove them from the skillet immediately, placing them on a plate.

In a large bowl add 2 tablespoons white wine vinegar, ½ teaspoon sugar or honey (if using), 1 teaspoon fresh thyme leaves, and 1/8 teaspoon fine sea salt.  Slowly drizzle in the ¼ cup walnut oil while whisking.  Taste for seasoning and add more salt if necessary.

Wash and chop the Romaine lettuce into bite sized pieces and add it to the bowl with the salad dressing.

Cut the radishes in half and thinly slice into half moons.

Cut the sugar snap peas on the bias into 4-6 pieces each.

Sprinkle the sliced radishes, cut sugar snap peas, and toasted walnuts over the chopped romaine.

Toss everything to coat with the dressing.  Sprinkle with coarse sea salt.

Pile the salad onto 2 large plates or 4 small plates and serve.

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