Two things were inevitable today. 1) I would leave work at the exact moment that the sky opened and poured buckets over the rush hour commute and
2) we would be having sandwiches for dinner.
Sandwich night has become a near certainty on Thursday nights thanks in no small part to the return of our CSA’s weekly delivery of produce, a loaf of bread, and a half a dozen eggs.
Sandwich night is also a rainy season tradition. Frank loves sandwiches – he sometimes says it’s his favorite dinner. On occasion we are more organized and make chicken banh mi, but often we just put out a bunch of toppings and have at it.
Lately, the only thing I’ve felt strongly about when it comes to sandwich night is that we serve fresh fruit or a bright, colorful salad on the side. I love this particular combination for the flavors, but also for the bright colors. (Is there anything more eye-catching than a thinly sliced radish?)
This salad is a rainy Thursday night beauty – it’s got a good balance of sweet and tangy with just enough assertive bitterness from the radish to let you know it’s there. Everything about this salad is crisp and fresh, but most importantly, it only takes a few minutes to make.
Bring on the rain.
Crisp Snow Pea, Radish and Edamame Salad with Sesame Vinaigrette
- 1 Tablespoon white sesame seeds
- 1/2 pound snow peas, trimmed and thinly sliced on the diagonal
- 1/2 pound shelled edamame
- 3 radishes, thinly sliced
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon vegetable or peanut oil
- 2 teaspoons honey (substitute light brown sugar if you prefer a vegan version)
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- In a dry skillet, toast the sesame seeds over medium-high heat, shaking the pan frequently, until golden brown and fragrant, about 5 minutes. Set aside.
- Whisk together the rice wine vinegar, vegetable oil, honey, sesame oil, and soy sauce.
- Combine the snow peas, edamame, and radish in a large bowl. Pour the dressing over the salad and toss gently to combine. Sprinkle the toasted sesame seeds over the top and serve.
- The salad can be refrigerated, fully prepared, for several hours before serving.