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Chef Mark Day's Snow Pea and Berry Salad
Recipe By : Judith's Olney's FARM MARKET COOKBOOK
Serving Size : 3 Preparation Time :0:00
Categories : Salads Mcrecipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound crisp snow peas -- stemmed
1/2 pint raspberries
2 tablespoons raspberry vinegar
2 tablespoons olive oil
pinch sugar
salt and pepper
1/2 pint blueberries
Steam the snow peas until they are a bright translucent green. Do not
overcook. Rinse immediately under cold water to set the color and stop the
cooking.
To make the dressing, press a heaping tablespoon of the raspberries through
a sieve. Add the vinegar to the raspberry puree, then the olive oil, sugar,
and salt and pepper.
Place the snow peas and blueberries in a bowl and add the dressing. Turn
gently. Add the remaining raspberries and again gently turn the
ingredients. Refrigerate for at least 30 minutes before serving.
Marin County, CA: Judith's Olney, 1991, Farm Market Cookbook (Doubleday,
0385410964) / Hanneman 1998 Jun
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