OK! Now that the housekeeping matters have been taken care of, let’s rap!
I created this Spring Salad for the April issue of Centretown Buzz, a local newspaper I write a monthly food column for. I typically don’t blog about the recipes I write for the paper, but this one is so light and lovely that I just had to. Grassy asparagus laced with peppery thin-sliced radishes, hulled sugar snap peas, and meaty sauteed shrimps all brightened up with some lemon and finished with aromatic Thai basil and cilantro. To make things ever sexier (and less wasteful), I added a last minute addition of pureed pea pods, lemon and olive oil. It’s the perfect afternoon lunch to enjoy over a chilled glass of wine.
Shrimp, Radish and Asparagus Salad
Serves 2 as a main, 4 as a side
The directions in this recipe are quite vague so feel free to be creative and make it your own. The lemony pea-pod puree is optional, but it’s a brilliantly fresh, bright green flavour that really compliments the salad. It’s also a great way to be less wasteful.
small bundle asparagus, preferably tender, thin spears
5-8 radishes, cleaned and sliced thin
2 large handfuls sugar snap peas
10-15 large shrimp, peeled and de-veined
zest and juice from ½ lemon
1/3 cup dry white wine
small handful Thai basil, chopped
small handful cilantro, chopped
salt and fresh ground pepper
freshly grated Parmesan
lemon and sugar pea pod puree (recipe to follow, optional)
Snap off the woody end of the asparagus and slice each spear into 1 ½” pieces. Slice the sugar snap peas down the seam, and remove the peas into a small bowl.
Sprinkle the shrimp with a little salt and pepper. In a large saute pan over medium heat, add enough olive oil to lightly coat the pan. When the oil starts to ripple, add the shrimp. Cook 1-2 minutes on each side until cooked through. Toss in the radishes, asparagus, hulled peas, lemon zest and juice. Pour in the white white and turn the heat up a touch. Cook until vegetables are softened but still have a bit of crunch to them, and the white wine is reduced. Taste for seasoning and add salt if needed. Spoon into bowls and top with chopped cilantro, basil, lemony pea pod puree and parmesan cheese.
Lemony Pea Pod Pureé
zest of remaining half of lemon
generous squeeze of lemon juice
2 tbsp good quality olive oil
1 ½ cups leftover pea pods
Blend ingredients in a food processor, bullet or blender until smooth. Taste and add more lemon or salt if needed.