Asparagus and peas always remind me of Spring, even here in Southern California where Spring means, well… nothing.
This salad is always found at my family’s Easter dinner table, and is one of my mom’s recipes. My mom and my Dad were out visiting last week, escaping the snow on the East Coast (and spending time with their favorite daughter) which is probably why this salad was on my mind. They helped me with my baking midterm, (both with studying and with consuming the final product that I brought home), went for lots of walks on the beach, and kept me company in the kitchen while I was cooking dinner.
I love the contrast of the curry rice with the bite of the radishes, sweetness of the green peas, and the nuttiness of the tasted almonds. All the flavors really play nicely together, and although you might not think about serving a curry dish at your Easter table, this is actually a perfect side. Especially since you can make it in advance.
- For Curry dressing:
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tsp ground turmeric
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne
- 1/4 cup olive oil
- 1/2 cup white rice vinegar
- fresh ground pepper & sea salt to taste
Or use about 2 Tbsp of your favorite curry powder in place of the spices above.
- 2 cups uncooked white rice, cooked
- about 12-15 stalks asparagus, blanched and cut into 1-2 inch pieces
- 1 cup frozen green peas, blanched
- 1 cup chopped and toasted almonds (or slivers)
- 10 radishes, sliced thinly
- 5 scallions, finely chopped
- Cook rice and set aside to cool in a large bowl.
- Add dressing to cooled rice and combine.
- Add asparagus, pees, radishes and scallions and mix to combine.
- Season with S&P if needed.
- Top with toasted almonds.
- Refrigerate until ready to eat and flavors have time to meld about 1 hour.