Yuzu Snap Pea Salad Recipe
Protein-packed, Vegan Salad by Santa Barbara Chef Emma West
Ingredients
- 2 carrots
- 1 cup rice wine vinegar to cover
- 1 cup water to cover
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dried oregano
- 2 cloves garlic
- 2 tbsp Dijon mustard
- 2 tbsp Yuzu juice or lemon juice
- 2 cups grapeseed oil or olive oil
- 1 tbsp chopped parsley
- 1 tbsp chopped mint
- 16 fresh snap peas in pods
- 1 bulb fennel
- olive oil, salt, pepper to taste
- 2 pixie oranges
Instructions
- Prepare the pickled carrots the day before. Shave carrots on a mandolin and put slices in a jar. Bring equal parts rice wine vinegar and water, plus salt, sugar, and dried oregano to a boil. Pour over carrot slices, let them cool, and store in fridge for 1 day.
- Make vegan aioli in a food processor: blend garlic, Dijon mustard, yuzu juice, and salt and pepper. Then, emulsify by slowly pouring in grapeseed oil until thick. Fold in chopped parsley and mint.
- De-vein peas and cut on bias. Shave fennel, and toss both with yuzu juice, salt and pepper, and olive oil.
- Place generous portion of aioli on plate, add mixed veggies and pickled carrots, and top with golden nugget or pixie orange segments and a few pansies. You can also toss before plating, use orange wheels, or garnish with herbs.