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Author Notes: I love the flavors of sesame and ginger with any green vegetable. I was looking for a cool make-ahead dish for a weekend dinner when I came across a recipe for sesame snow pea slaw; I adapted it for spring green peas, and added halved cherry tomatos for the lovely contrast of the red against the springy green and the white of the crumbled cheese. Sure do wish peas would hurry up down here... - Kayb
Sesame ginger dressing
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon grated ginger
- 3 tablespoons neutral salad oil
- 1/4 teaspoon white pepper
- Whisk all ingredients together. Set aside.
- 3 cups fresh spring peas, shelled
- 1 cup halved cherry or grape tomatos, drained with cut sides on paper towels for 10 minutes or so
- 1/2 cup crumbled ricotta salata cheese
- 2 tablespoons toasted sesame seeds
- Steam peas over boiling water until barely tender, about 2 minutes, and shock in ice water.
- Combine peas, tomatos and ricotta salata. Toss gently with dressing (whisk dressing again just before you pour it on).
- Sprinkle with toasted sesame seeds.
- (Note: You can also add diced carrots, steamed along with the peas, to this, if you want additional taste/texture/color contrast.)
- This recipe was entered in the contest for Your Best Recipe for Spring Peas
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