Ingredients
- 3 small shallots, sliced thinly
- 1 tablespoon ginger juice (pressed from one 2-inch-long piece ginger, grated)
- 3 tablespoons rice wine vinegar
- 2 tablespoons mirin, more to taste
- ¾ teaspoon kosher salt, more to taste
- 2 medium tomatoes
- ¼ cup grapeseed oil
- 6 to 8 scallion tops in 2-inch pieces
- 8 ounces snow peas
- 1 cup green peas, fresh or frozen
- 3 sprigs tarragon, leaves stripped
- 6 ounces mixed lettuces like lola rosa, red oak, butter, romaine, arugula, mizuna, sorrel
- 3 ounces mixed mild-flavored sprouts like radish, pea and mung bean, washed and dried
- 8 leaves basil, in bite-size pieces
- 6 ounces daikon radish, peeled
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper to taste
- 1 ounce myoga bulb, sliced thinly (see note)
6 servings
Preparation
- Place shallots in a small bowl, add ginger juice, rice wine vinegar, mirin and 1/4 teaspoon salt. Turn to coat, and adjust brine to taste. Reserve in refrigerator.
- Cut tomatoes into eight pieces, place in a blender and liquefy. Strain into a small bowl through a fine mesh sieve or a heavy-duty paper towel. You should have about 1/2 cup tomato water. Rinse and dry blender jar.
- Place ice cubes from two trays in a roasting pan and fill it halfway with water. In a sauté pan, heat grapeseed oil. Add scallion tops and 1/4 teaspoon salt and cook, stirring, one minute. Transfer to a small bowl and place in the ice bath.
- Bring 2 cups water to boil with 1/4 teaspoon salt. Cook snow peas about one minute. With a slotted spoon, transfer snow peas directly to ice bath to stop cooking. Return water to boil and add green peas. Cook one minute, add tarragon, stir once, and strain, reserving 2 ounces cooking liquid. Place green peas, tarragon and reserved liquid in blender and process until smooth. Press through fine sieve into a small bowl and chill over ice bath. You should have 1/2 cup tarragon-green pea purée. Rinse and dry blender, add scallions and oil, and pulse to a chunky purée. Reserve.
- Remove snow peas from ice bath. Remove their strings and cut peas into thin strips. Place lettuces in a salad bowl, add sliced snow peas, sprouts and basil. Toss.
- For the dressing: Grate daikon into a separate bowl. Add 1/4 cup tomato water, 2 tablespoons scallion oil, 3 tablespoons pea-tarragon purée, 2 tablespoons shallot pickling brine and the extra virgin olive oil. Taste and adjust seasonings.
- Dress salad to taste, and season with salt and pepper. Divide salad evenly among six plates, garnish with shallot pickles and myoga slices, and serve immediately.
- Myoga is sold at Asian markets.
40 minutes
Dining and Cooking