Asparagus, snow peas, sugar snaps and radishes—early gifts from the garden—make this vibrant salad a celebration of spring. If you cannot find black rice, brown or white rice can be substituted.
Asparagus, Pea, Radish and Black Rice Salad
- 6 snow peas, trimmed
- 6 sugar snap peas, strings removed
- 4 fat asparagus spears, ends trimmed, spears thinly sliced diagonally
- 2 cups (10 oz./315 g) cooked black rice, preferably Black Japonica or Forbidden variety
- 3 large red radishes, thinly sliced
- 3 Tbs. coarsely chopped pistachios
- 2 Tbs. chopped fresh tarragon
- 1 1/2 Tbs. white wine vinegar
- 1 tsp. salt
- Freshly ground pepper
- 1 1/2 Tbs. avocado oil or canola oil
1. Bring a large pot of water to a boil. Prepare a large bowl of ice water.
2. Blanch the snow peas, sugar snap peas and asparagus in the boiling water for 30 seconds. Immediately drain the vegetables, then cool them in the ice water. Spread them on paper towels and pat dry.
3. Halve the snow peas lengthwise and place in a large bowl. Add the snap peas, asparagus, rice, radishes, pistachios and tarragon to the bowl.
4. In a small bowl, whisk the vinegar, salt and a few grinds of pepper until the salt dissolves. Whisk in the oil. Pour the dressing over the rice salad and toss gently with a fork. Serve immediately, or refrigerate in an airtight container for up to 8 hours. Serves 4 to 6.
Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook.