Strawberry, Cucumber and Radish Salad with Pea Shoots
Course Salads
Cuisine American
Keyword Gluten-free, Vegetarian
Essential Ingredient Strawberries
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 231kcal
Author Aimee Bourque
Ingredients
For the Dressing
3/4Tablespoonwhite wine vinegar
1teaspoonDijon mustard
salt and pepper
1/3cupolive oil
1 1/2Tablespoonsheavy cream
7sprigstarragonjust the leaves, chopped
1 1/2teaspoonssugaror to taste
For the Salad
4minicucumbersor 1/2 large cucumber
1 1/2cupsstrawberries
5 1/2ozradishestrimmed and finely sliced
1/2cupsugar snap peas
1 1/2ozpea shoots
1handfulrose petalsor other edible flower petals
Instructions
To make the dressing, mix the vinegar, mustard and seasoning in a small bowl. Whisk in the oil and cream with 1 tablespoon of water. Add the tarragon and sugar. Mix and taste; adjust the seasoning if desired.
Slice cucumber into ribbons using a vegetable peeler or a mandoline. Hull the strawberries, and slice into 1/2-inch thick pieces.
Put the cucumber, radishes, sugar snap peas and pea shoots into a broad shallow serving bowl and toss together with three-quarters of the dressing. Add the strawberries and drizzle with the remaining dressing.
Layer ingredients into a jar. Sprinkle with rose petals and serve at once.
Notes
If you wish to make this salad ahead of time, do not toss with the dressing. Keep it separate until just before serving.