lunch · vegetarian · dairy-free
Yuzu gem salad with snow peas
Crisp baby gem, fennel and radish with chewy toasted buckwheat and blanched snow peas, in a honey, yuzu and chile dressing. Light, crunchy and citrusy.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pull the baby gem leaves apart, rinse them and dry them well. Trim the fennel half and shave it into thin strips, then cut the radishes into very thin rounds.
-
2
Simmer the toasted buckwheat groats in ½ cup water for 10–12 minutes, until tender with a little chew. Drain, spread on a plate and let cool.
-
3
Whisk the yuzu juice with the honey and red pepper flakes, then whisk in the olive oil in a thin stream until glossy.
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4
String the snow peas and blanch them in boiling water for 45 seconds. Move them straight to ice water, drain, and slice on the diagonal.
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5
Toss the cooled buckwheat, fennel and radishes with half the dressing. Add the lettuce and snow peas, fold gently, divide among plates and spoon the rest of the dressing over the top.
