Snap Pea Salad with Wild Rice
1 Loose cup of mind leaves
1/2 Bunch Parsley (I like to include the steams)
1 Each Garlic Scape; chopped
1/4 Tsp Salt
1/2 Cup Extra Virgin Olive Oil
Sub: You can chiffonade the mint and parsley; slice the garlic scape really thin; fold in the oil and salt. This will be a chunky version but still very good; you might not need all the oil.
Mint Pistou (see recipe above)
1 Pint Snap Peas; washed and sliced on a bias
1 Cup Fennel; sliced thin
3 Each Radish; sliced thin
2 Each Small Carrots; slice thin
1/2 Small Yellow Onion; macerated in rice vinegar & champagne vinegar
Toss all together and serve over reheated wild/brown rice!
Pair with salmon; avocado; nuts & seeds; scallops; etc.
This is wonderful for lunch and fantastic as a side salad for dinner.