Tuesday, February 25, 2014

Raw Snap Pea, Kumquat and Almond Salad

Hello. We're Snap Pea and Kumquat. We hooked up in Lentil Breakdown's farmers' market bag. At first it was really crowded and awkward in there. But then it felt exciting and verboten, like star-crossed lovers from different sides of the fence.

Please don't tell the farmer about our tryst. Even though we're from California, that's not how he raised us. He's kind of a square. Must be from staring at fields all day.

So he'd be really shocked to know that a nutty guy named Al joined us for a three-way.

Then Ginger got in on the action and was all over us. She was in the dressing. Or undressing, that is. Man is she hot. 

If you're shy and from a red state and don't want us both in the raw, you can get Snap Pea all steamed up for about two minutes first. It's okay. We have an open relationship.

Raw Snap Pea, Kumquat and Almond Salad

½ pound of snap peas (about 24)
8 small-medium kumquats
A handful of roasted slivered almonds

¼ teaspoon sesame oil
2 TBSP unsweetened rice vinegar*
1 teaspoon honey (or agave)
¼ teaspoon minced fresh ginger
1 teaspoon orange juice

Serves 2

*If you use sweetened rice vinegar, add the honey last as it may not need it. If not sweet enough, add a little at a time to taste.

Serving suggestions:
• Lay over lettuce, shredded cabbage or rice noodles
• Add-ins: tofu, bean sprouts or cilantro
• Garnish with black and white sesame seeds
• Use as filling for spring rolls 

Related Links:
Ginger Slaw
Pickled Turnips