This is one of the newer salads on our menu and was inspired by Paul’s recent trip to California. He discovered a chain of salad restaurants around LA called Lemonade, which he thinks are the best salad places he’s ever been to — cheap, fresh and delicious. Just like this salad really.
Serves: 4-6
Ingredients 16
200 g sugar-snap peas, trimmed, cut in half diagonally
200 g snow peas, trimmed, cut in half diagonally
150 g green beans, trimmed, cut in half diagonally
500 g edamame, podded
150 g mung bean, fresh
3 shallots, finely sliced
1 handful snow pea tendrils
1 bunch coriander, leaves picked, finely chopped
1 tbsp sesame seeds
1 tbsp black sesame seeds
Sesame Dressing
125 ml rice vinegar
1 garlic clove, crushed
1 tbsp Dijon mustard
125 ml soy sauce
125 ml vegetable oil
2 tbsp sesame oil
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Method 4
To make the dressing, place the , , , , , and in a small bowl and whisk to combine.
Prepare an ice bath by filling a large bowl with water and adding ice cubes.
Bring a large saucepan of salted water to the boil and add the , , , and . Cook for 2 minutes then drain and refresh in the ice bath. Transfer to a salad bowl.
To assemble the salad, add the , , , and to the salad bowl with the blanched vegetables. Sprinkle with and , drizzle the dressing over, and toss well to coat. Season to taste with salt and freshly ground black pepper.
