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Brightland's Chef in Residence, Noreen Wasti, has shared a fresh, flavorful salad recipe for spring.
"This salad has all the elements we love — cool, crunchy, and creamy. The dressing is a delicious mixture of ginger, garlic, Kauai wildflower honey, soy sauce, rice vinegar, sesame oil, lime, chili flakes, and peanut butter. So versatile and tasty. A quick blanch of some spring’y sugar snap peas with sliced cukes and a topping of ARISE fried shallots for that little extra something. A good salad, a great salad dare I say. Serve alongside your favorite protein or just enjoy it on its own." - Noreen Wasti
[close type="rte"] [open type="rte"]For the Peanut Dressing[close type="rte"] [open type="ingredients"] [ingredient product="false" text="1 garlic clove"] [ingredient product="false" text="1 inch piece of fresh ginger, peeled"] [ingredient product="false" text="1/3 cup smooth unsweetened peanut butter"] [ingredient product="true" handle="kauai-honey" title="Brightland Kauai wildflower honey" text="1 Tbsp of PRODUCT"] [ingredient product="false" text="2 Tbsp soy sauce"] [ingredient product="false" text="1 Tbsp rice vinegar"] [ingredient product="false" text="1 tsp sesame oil"] [ingredient product="false" text="Juice from 1 lime"] [ingredient product="false" text="1/2 tsp red pepper flakes"] [ingredient product="false" text="Handful fresh cilantro"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Add the garlic, ginger, peanut butter, honey, soy sauce, rice vinegar, sesame oil, lime juice, red pepper flakes, cilantro, and a splash of water to a food processor or blender. Blend until smooth and creamy. Set aside."] [close type="instructions"] [open type="images" count="2"]
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For the Fried Shallots[close type="rte"] [open type="ingredients"] [ingredient product="false" text="2 shallots, peeled and thinly sliced"] [ingredient product="true" handle="arise" title="Brightland ARISE basil olive oil" text="1/4 cup of PRODUCT"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Heat a medium sauté pan over medium-high heat and add the ARISE olive oil."] [instruction step="2" text="Once the oil is glistening, add the shallots and fry, stirring often for 4-6 minutes until very golden and brown at the edges. Set the shallots aside with any reserve oil (do not discard)."] [close type="instructions"] [open type="rte"]
For the Salad[close type="rte"] [open type="ingredients"] [ingredient product="false" text="8 ounces sugar snap peas, sliced in thirds"] [ingredient product="false" text="1 English cucumber, sliced diagonally"] [ingredient product="false" text="Flaky salt"] [ingredient product="false" text="Toasted sesame seeds, to finish"] [ingredient product="false" text="Torn cilantro, to garnish"] [ingredient product="false" text="Fried shallots (recipe above)"][ingredient product="false" text="Peanut dressing (recipe above)"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Prepare an ice bath in a bowl."] [instruction step="2" text="Fill a saucepan half full with water and bring to a low boil over medium-high heat."] [instruction step="3" text="Add the sugar snap peas and let cook for 2-3 minutes until bright green."] [instruction step="4" text="Drain immediately and transfer the sugar snap peas to the ice bath. Let sit in the ice bath for 2 minutes and then drain."] [instruction step="5" text="To assemble the salad, spoon the dressing onto a serving platter and top with the sugar snap peas and cucumber slices. Season with flaky salt to taste."] [instruction step="6" text="Add the fried shallots and spoon any reserve oil on top."][instruction step="7" text="Finish with a sprinkle of sesame seeds and garnish with torn cilantro."] [close type="instructions"] [open type="images" count="1"]
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