{"id":6092,"date":"2015-03-23T17:30:00","date_gmt":"2015-03-24T00:30:00","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=6092"},"modified":"2015-03-26T15:56:34","modified_gmt":"2015-03-26T22:56:34","slug":"spring-radish-snap-pea-salad-with-sumac-vinaigrette","status":"publish","type":"post","link":"https:\/\/www.amyglaze.com\/spring-radish-snap-pea-salad-with-sumac-vinaigrette\/","title":{"rendered":"Spring Radish & Snap Pea Salad with Sumac Vinaigrette"},"content":{"rendered":"

Finally Spring is here! Yay for the verdant greens of baby lettuces, peas & asparagus and the popping pinks of radishes & strawberries! Here’s another easy salad for all the upcoming Easter or Mother’s Day. Top this salad with Feta, goat cheese or ricotta salata if desired. I sneak in some fresh herbs like mint and dill to make it interesting…<\/p>\n

\"Spring<\/a><\/p>\n

Spring Radish & Pea Salad<\/p>\n<\/div>\n

Sumac<\/a> is a spice we use a lot in Persian cooking. It has a lemonade punch that really gets the salivary glands going. In salad dressings I add it to sweeter vinaigrettes but it’s traditionally used to season meat after cooking and sometimes added to stews and braised dishes. It gives a nice acidic pick-me-up to heartier richer recipes. Go easy on the sumac, I often see recipes online that call for way too much of it \u2013 it’s very puckery, just like eating a lemon \u2013 and a little goes a long way. I also like to mix sumac with cumin, cayenne, smoked paprika and kosher salt for the rim on margaritas and bloody mary’s.<\/p>\n

\"watermelon<\/a><\/p>\n

watermelon radish and pea salad<\/p>\n<\/div>\n

Radishes are popping now and pictured below are the watermelon radishes from a local farm. But there’s so many more to choose from that are equally exciting! If you want a little peppery spice add black Spanish radish. Or for more interesting shapes & colors there’s always the pretty oblong French radishes, or the purple & pink Easter egg radishes, or the super cute micro radish, Cherry Bomb, that looks just like it sounds \u2013 a miniature red bomb.<\/p>\n

\"Amy<\/a>\"DSC_0219\"<\/a>\"DSC_0215\"<\/a><\/p>\n

I added some wild sweet pea tendrils from my garden, otherwise known as mountain pea or vetchling. This wild pea has a tendency to wrap its tendrils over every plant I’ve got unless I weed it out. The seeds and flowers are toxic, but to my knowledge the shoots are edible as well as the starchy bulbous tuberous root, that when roasted tastes somewhere between a water chestnut and a sweet potato. The root is very highly rated for flavor apparently but I’ve yet to try one because I never seem to be able to dig them out.<\/p>\n

This wild pea tuber was once a popular item in European farmer’s markets in the early 1900’s. But lost it’s luster somewhere down the line because it couldn’t easily be commercially grown \u2013 which is a surprise because I can’t seem to get rid of it! Feel free to substitute pea tendrils from the super market.<\/p>\n

\"Spring<\/a><\/p>\n

Spring Radish and Sweet Pea Salad with baby lettuces, mint, and pea tendril<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Finally Spring is here! Yay for the verdant greens of baby lettuces, peas & asparagus and the popping pinks of radishes & strawberries! Here’s another easy salad for… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":6095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7,681],"tags":[26,762,1469,1486,132,202,224,245,1491,283,290,836,360,963,1393,1490,404,1485,1483,1482,1487,474,712,510,511,535,1135,1481,699,1243,1442,1484,638,646,1489,1488,650,654],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2015\/03\/DSC_0227.jpg?fit=4288%2C2848&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-1Ag","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6092"}],"collection":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=6092"}],"version-history":[{"count":31,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6092\/revisions"}],"predecessor-version":[{"id":6126,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6092\/revisions\/6126"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/6095"}],"wp:attachment":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=6092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=6092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=6092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}