Snow Pea & Radish Salad at The Regency Bar & Grill
New York City

After a few sunny, warmer days here in New York City this week, we were getting ready to herald the arrival of spring. Of course, today we woke up to below-freezing temperatures again, but that doesn’t mean we can’t forge ahead in our preparations for a brand new season.

To help us get into a spring state of mind, we turned to Chef Dan Silverman at The Regency Bar & Grill for inspiration. Chef has a long history in NYC restaurants, including stints at Lever House and The Standard Grill, and is now at the helm of the signature restaurant at Loews Regency Hotel.

Which is where you’ll find this delicious Snow Pea & Radish Salad on the menu, at both lunch and dinner. Or, you could will spring into your home by whipping it up yourself.

Snow Pea & Radish Salad

Ingredients – Vinaigrette:

– 3 tablespoons shallots, minced
– 2 tablespoons ginger, minced
– 1/2  teaspoon and 3/4 tablespoon kosher salt
– 3oz cider vinegar
– 3oz rice wine vinegar
– 1 ½  tablespoons Dijon mustard
– 1 ¾  cups grapeseed oil
– 2 teaspoons sesame oil

Ingredients – Salad:

– 1 ½ pounds snow peas, stringed, julienned
– 1 bunch French Breakfast radishes, sliced thinly on mandolin
– Half a bunch mint, chiffonade
– 2 tablespoons sesame seeds, toasted
– 3 tablespoons chives, finely sliced

To make vinaigrette:

    1. In a stainless steel bowl combine shallots, ginger and 1 teaspoon kosher salt, macerate 5 minutes, add vinegars. Stir to combine. Whisk in Dijon mustard.
    2. Add the remaining salt then slowly whisk in grapeseed oil.
    3. Finish by whisking in sesame oil. Taste for seasoning and refrigerate until needed.

To make salad:

    1. In a stainless steel bowl, combine the snow peas, shaved radishes and half the mint, toss gently to mix the ingredients.
    2. Season the salad with salt and freshly ground pepper.
    3. Drizzle in vinaigrette (you will not need all of the above; save some for another dish) and toss the salad to coat the ingredients with dressing.
    4. Add in the remaining mint, toss again, taste for seasoning and adjust as needed.
    5. Divide the salad between 4 plates and finish by sprinkling the salads with toasted sesame seeds and chives.

Thanks, Chef, for sharing the recipe!


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Loews Hotels & Co.