Slivered Red Pepper, Carrot & Snap Pea Salad

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Recipe for Slivered Red Pepper, Carrot & Snap Pea Salad

Slivered Red Pepper, Carrot & Snap Pea Salad
This recipe for slivered red pepper, carrot & snap pea salad is perfect for these hot muggy summer days. We really enjoy the English green peas when they ar fresh from the garden or market. This is an excellent salad in which to add a cupful of them. I am not a fan of cilantro so I always use curly parsley instead.

Serves six to eight.

INGREDIENTS for Slivered Red Pepper, Carrot & Snap Pea Salad

  • 1 red Bell Pepper
    2 medium Carrots, peeled
    ½ pound Snap Peas, trimmed
    4 Scallions (white and light green parts only), trimmed
    1 fresh Jalapeňo
    1 clove Garlic
    Kosher Salt
    1 tablespoon minced fresh Ginger
    2 tablespoons fresh Lime Juice; more to taste
    1 tablespoon Champagne (or white-wine) Vinegar
    1 teaspoon granulated Sugar
    ¼ cup Extra-Virgin Olive Oil
    ½ cup fresh flat-leaf Parsley Leaves
    ½ cup fresh Cilantro Leaves, coarsely chopped
    ½ cup small fresh Basil Leaves
    ¼ cup small fresh Mint Leaves

METHOD for Slivered Red Pepper, Carrot & Snap Pea Salad

Halve and seed the red pepper. Cut the pepper halves in half lengthwise, and cut each quarter diagonally into very thin slices. Cut the carrots into thin matchsticks about 3 inches long. Cut the snap peas diagonally into ¾ -inch pieces. Slice the scallions thinly on the diagonal. Halve and seed jalapeňo; cut the halves diagonally into thin slices. Combine the red pepper, carrots, snap peas, scallions, and jalapeňo in a large bowl.

To make the vinaigrette, mash the garlic and a pinch of salt to a smooth paste with a mortar and pestle or with the flat side of a chef’s knife. Combine the garlic, ginger, lime juice, vinegar, and sugar in a small bowl (or in the mortar) and whisk to combine. Let the mixture sit for 5 to 10 minutes and then whisk in the olive oil. Add about half of the vinaigrette to the vegetables, toss well, and let sit for 15 to 20 minutes.

Just before serving, add the parsley, cilantro, basil, and mint to the vegetables and season with salt. Drizzle in the remaining vinaigrette and toss well. Taste the salad and season with more salt or lime juice if necessary. Serve immediately.

Serving suggestion: To make this into a light meal, add grilled shrimp or squid or thinly sliced grilled chicken or beef.

Fine Cooking Salad Ideas

Fine CookingI always like to use Fine Cooking as a source of great recipes. In the summer I find myself reviewing all my old summer issues, looking for new salad ideas that I have not made before. Fine Cooking never fails to deliver a new idea. If you have not used it as a resource try it. I am sure you will love it.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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