Broccolini and snap pea salad with tahini-soy dressing from Gather cookbook

A year-round salad that's as good with grilled meats at summer barbecues as it is as with winter dishes. 

by Eat North

Image for Broccolini and snap pea salad with tahini-soy dressing from Gather cookbook

Tender and sweet, broccolini is hearty, yet lighter than broccoli. This light and refreshing salad from the Gather cookbook is great with all kinds of dishes year-round, from grilled meats to pan-seared fish. Made to be shared, this is just one dish of the more than 80 crowd pleasing recipes in Gather: A Dirty Apron Cookbook.

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Tahini-soy dressing

1/4 cup tahini
1/4 cup rice vinegar
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp sesame oil
1 tsp togarashi

In a large bowl, combine all ingredients and whisk together until creamy in consistency.

Salad

2 bunches broccolini
1 1/2 cup snap peas, strings removed
1 pinch kosher salt
1 carrot, shaved
1 radish, thinly sliced
1 tbsp toasted black and white sesame seeds
1 cup Italian parsley leaves

Cut broccolini into thirds.

Fill a large bowl with ice water.

Bring a large saucepan of salted water to a boil and add broccolini and snap peas. Blanch for 15 seconds, then immediately transfer to the ice water bath. Using a salad spinner, spin blanched snap peas and broccolini for 15 seconds, or until excess water is removed.

Add broccolini, snap peas and a pinch of salt to the tahini-soy dressing bowl and mix until evenly coated. Transfer to a serving dish and garnish with carrots, radish, toasted sesame seeds and parsley.

Yield:
4 servings
Recipe Source: 
Gather: A Dirty Apron Cookbook

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