Also known as red beard onions and red bunching onions, scallions have a relatively mild flavor so are delicious for breakfast. Coupled with crunchy snap peas and refreshing, digestion-aiding umeboshi plum vinegar, leftovers can be refrigerated and served for lunch or dinner.
3 generous handfuls snap peas
2 red scallions
1 teaspoon umeboshi plum vinegar
Process Remove the tough ends and strings from the snap peas.
Wash the snap peas and scallions well.
Bring a large pot of water to a boil. Immerse the snap peas in the water.
When they float to the top (should take about 40 seconds) remove them with a wire mesh skimmer or a slotted spoon. Set aside. Remove the outer layer of the scallion if it is tough. Cut the scallions on a diagonal into thin ovals.
Mix the snap peas and scallions in three separate bowls. Drizzle 1/3 teaspoon of the ume vinegar on each salad.
Serve at room temperature.
©Nancy Wolfson-Moche 2014