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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SNOW PEAS & RIDICCHIO SALAD

From: Dorothy Frank Schiaretta

Ingredients



Dressing:
2 TBS Balsamic Vinegar
2 TBS sugar
2 garlic cloves minced
½ tsp salt
2 TBS fresh lemon juice
2/3 cup olive oil
4 TBS sesame seeds – lightly toasted (optional)

Salad:
Radicchio – one head should be enough
Snow Pea – 2 pounds blanched and refrigerate
Mushrooms – 1 pound – sliced
Cherry tomatoes halved – as many as you like!

Directions


• Mix dressing ingredients together with a wisk
• Blanch to Snow Peas
• Slice mushrooms
• Toss the salad and serve immediately


The dressing I usually do a day early as well as blanching the Snow Peas and refrigerate both. You want the Radicchio and Snow Peas to be as dry as possible so that the dressing will stick better.

For a wonderful holiday meal serve this dish with:
Cantonese Pork Tenderloins
Marvelous Rice and Noodles
Cranberry Jello Mold

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SNOW PEAS & RIDICCHIO SALAD - NOTES

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SNOW PEAS & RIDICCHIO SALAD - REVIEWS

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