Sugar Snap Salad with Miso Dressing

If you haven't spent  time on the Smitten Kitchen blog, I encourage you to get right over there. Author and blogger Deb Perelman offers a large array of delicious and accessible recipes to fit a variety of cooking skills. I just discovered her recently released cookbook "The Smitten Kitchen Cookbook" and have been happily experimenting with her recipes. Here is one of my favorites from this week. Don't be afraid to free-style! I have sometimes substituted carrots for the sugar snaps peas and added cilantro each time. I'm also too lazy to blanch the snap peas and just throw them in raw. 


  1. 1/2 pound sugar snap peas, untrimmed
  2. 1/2 pound Napa cabbage, in thin ribbons (about 3 cups)
  3. 4 ounces radishes (4 medium-large), julienned
  4. 3 large scallions, white and green parts, thinly sliced on bias
  5. 3 tablespoons sesame seeds, well toasted


  1. 1 tablespoon minced fresh ginger
  2. 1 large garlic cloved, minced
  3. 2 tablespoons white miso, plus 1 more tablespoon to taste
  4. 2 tablespoons tahini
  5. 1 tablespoon honey
  6. 1/4 cup rice vinegar
  7. 2 tablespoons toasted sesame oil
  8. 2 tablespoons olive oil

For the Salad

  1. Bring a large pot of salted water to a boil and prepare an ice-water bath.
  2. Boil the sugar snap peas for 2 minutes, until just barely cooked but still crisp.
  3. Drop them into the ice-water bath.
  4. Once cool, drain and pat dry.
  5. Trim ends and cut sugar snap peas on bias into thin slices.
  6. Toss in a large bowl with cabbage, radishes, scallions, and 1 tablespoon sesame seeds.

For the Dressing

  1. Whirl all ingredients in blender until smooth. Add more miso as needed.
  2. Toss salad with half of the dressing (add more if needed) and sprinkle sesame seeds on top.

Roasted Beet + Feta Salad

Peel 4 medium beets and cut into 1/2-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper to taste on a baking sheet. Roast at 450 degrees F, stirring once or twice, until tender, 35 minutes. Transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice. Top with crumbled feta. Tastes great on a bed of lettuce. 

Arugula, Avocado + Radish Salad with Poached Egg

Serves 1

  • 3 handfuls arugula
  • 2 small radishes, trimmed and thinly sliced
  • 1/2 tablespoon fresh lemon juice
  • 3/4 tablespoon olive oil
  • 1/4 avocado, sliced - at least. You can use more if you’d like, I won’t judge.
  • 1 1/2 tablespoons crumbled feta
  • 1 large egg
  • 1splash white vinegar
  • salt and pepper
  1. Fill a small pot – or a small but deep frying pan – with a couple inches of water. Cover and bring the water to a boil.
  2. While the water is coming to a boil, toss the arugula and radishes with the lemon juice, olive oil, and a sprinkling of salt. Put in a wide, shallow bowl or on a plate. Sprinkle with the feta, and layer on the avocado slices. Sprinkle the avocado with another little pinch of salt.
  3. Gently crack the egg into a teacup or ramekin. When the water comes to a boil, add the splash of vinegar, remove the pot from the heat, and gently slide the egg into the water. Cover the pot and let it sit (still off the heat) for 4 minutes.
  4. Use a slotted spoon to gently remove the egg from the water, let it drain, then place it on top of the salad. Sprinkle the egg with salt and freshly ground pepper to taste. (If you don’t feel coordinated enough to poach an egg in the morning, a fried egg works well on the salad as well.)
  5. Dig in! I like to break my egg into lots of little pieces and stir it up with the rest of the salad, but really you can eat it however you wish. It’s not a bad idea to have a piece of bread to mop up any egg yolk mixed with salad dressing that is leftover on the plate, but it’s not a requirement.


Farro, Radicchio, and Roasted Beet Salad

Farro, Radicchio, and Roasted Beet Salad

Bon Appétit  | June 2010

Thanks to shareholder Alison Galbraith for sending this along. I have gluten intolerance, so I’m going to try this with quinoa.

 Farro, an ancient variety of wheat, has a hearty texture and a nutty flavor. Here, the whole grain is tossed with bitter radicchio and earthy beets for a pretty, delicious, and healthful salad. This recipe calls for semi pearled farro, a version of the grain that doesn’t require soaking before being cooked. If you're using regular farro, be sure to plan ahead. It will need to soak overnight. Farro is available at specialty foods stores, natural foods stores, and Italian markets.


8 1- to 1 1/2-inch-diameter beets, tops trimmed to 1 inch

Vegetable oil

1 1/2 cups semi-pearled farro or wheat berries

4 tablespoons extra-virgin olive oil, divided

4 tablespoons red wine vinegar, divided

1 garlic clove, pressed

2 cups (packed) thinly sliced quartered radicchio (from about 1 medium head)

1/2 cup finely chopped red onion

1/3 cup chopped fresh Italian parsley

1 cup crumbled feta cheese (about 4 ounces)



Preheat oven to 350°F. Arrange beets in single layer in 8 x 8 x 2-inch baking dish. Drizzle with vegetable oil. Cover with foil and roast until beets are tender, about 45 minutes. Cool. Trim beets; peel. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Cook farro in large saucepan of boiling salted water until tender, stirring occasionally, about 20 minutes. Drain. Transfer to large bowl. Stir 2 tablespoons olive oil, 1 tablespoon vinegar, and garlic into hot farro. Cool to room temperature.

Cut each beet into 6 to 8 wedges. Add beets, radicchio, onion, and parsley to farro; toss to incorporate evenly. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.