Trinity Mouzon Wofford's snow pea and turnip with sesame and soy
A simple salad that celebrates seasonal vegetables that is as delicious as it is nourishing
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Trinity Mouzon Wofford, founder of Golde, author of recently published cookbook Eating at Home and long-time friend of Mud Australia, brings a simplicity and freshness to all of her cooking. She shares with us a simple salad that is as delicious as it is nourishing.
"The beautiful thing about a chunky salad is you’re really just letting the ingredients sing through—no complicated dressings and tiny whisks needed. Focus on embracing what’s in season and really good, right now. That means celebrating tender spring peas and turnips."
Photography by Kelsey Cherry
Ingredients
Snow peas — 450g / 1lb
Hakurei turnips or red radishes — 225g / ½ pound
Spring onions — 2
Soy sauce — 1 tbsp, or to taste
Toasted sesame oil — 1 tsp, or to taste
Sesame seeds, toasted — to finish
Flaky sea salt — to finish
Method
Prep your snow peas by snapping off the stem ends and peeling off the fibrous strands. Roughly chop and transfer to a large bowl.
Trim the greens from Hakurei turnips or red radishes, scrub clean, and chop into 1⁄2-inch wedges.
Thinly slice 2 large scallions. Toss together in a large bowl.
Lightly drizzle the veg with soy sauce and toasted sesame oil. Sprinkle with toasted sesame seeds and a pinch of flaky sea salt.
Serve with grilled sourdough.