Sugar Snap Peas with Baby Spring Lettuces and Shaved Celery Curls
Dressed with a grapefruit peppercorn-savory olive oil-tahini vinaigrette
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Cooking tools:
- Peeler
- Saute pan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Paper towel
- Plate
- Serving platter
- Stove
- Refrigerator
Ingredients
- ¼ cup rice wine vinegar
- 2 Tbsp. organic sesame tahini, mixed well
- 2 Tbsp. GC Napa Valley Natural Rosemary Honey
- 1 tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn
- 1 tsp. GC Napa Valley Natural Sage Finishing Sea Salt
- ½ cup GC Napa Valley Natural Savory Proprietary Blend Extra Virgin Olive Oil
- 3 cups cold water + 2 cups ice cubes
- 2 stalks celery
- ¼ cup sliced raw almonds
- ½ English cucumber, halved lengthwise, sliced on bias ⅛”- ¼” thick
- 6 radishes, thinly sliced
- 8 oz. sugar snap peas
- 5 oz. baby spring lettuce blend
- Optional addition: 4 oz. honey goat cheese, crumbled
- Optional addition: 6 quartered hardboiled eggs
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