The Atlanta Journal-Constitution
SPRING PEA, BACON, AND RADISH SALAD
“This is a pretty spring salad,” Vantrece says in her new cookbook. “Fresh mint brightens all of the flavors with its spicy-sweet fragrance. Watermelon radishes are my radish of choice for this recipe; they are peppery with a hint of sweetness and add great balance.”
3 cups fresh or frozen peas (thawed, if frozen), blanched and drained, then chilled 6 slices applewood smoked bacon, cooked and crumbled
1 cup thinly sliced
radishes
1/2 cup chopped red onion 1/4 cup chopped fresh mint, plus additional leaves for garnish 1 teaspoon lemon zest
2 to 3 tablespoons
mayonnaise 1 tablespoon honey Salt and ground white pepper
In a large bowl, combine the peas, bacon, radishes, red onion, chopped fresh mint, and lemon zest, toss gently with the mayonnaise and honey. Season with salt and pepper to taste, and garnish with whole mint leaves.
Serves 6.
Per serving: 195 calories (percent of calories from fat, 54), 8 grams protein, 15 grams carbohydrates, 4 grams fiber, 12 grams total fat (4 grams saturated), 19 milligrams cholesterol, 324 milligrams sodium.
BUTTERMILK DRESSING
“This dressing is so universally loved, it doesn’t need an explanation,” Vantrece says in “The Twisted Soul Cookbook.” “The extra herbs just add a notch to the flavor factor. It’s not only great for salads, you can use it atop salmon, fried green tomatoes, or as a dip for chicken wings.”
1 1/2 cups mayonnaise
1/2 cup sour cream
2 cups buttermilk 1 teaspoon kosher salt 1 teaspoon granulated
garlic
1 teaspoon granulated
onion
1 teaspoon cracked black
pepper
1 tablespoon chopped
flat-leaf parsley 1 teaspoon chopped fresh
oregano 1 teaspoon chopped fresh
thyme
1 tablespoon chopped fresh chives
In a food processor, combine the mayonnaise, sour cream, buttermilk, salt, granulated garlic, granulated onion, and pepper and process until smooth.
Pulse in the fresh parsley, oregano, thyme, and chives until just combined.
The dressing should be creamy but with a pleasing texture from the herbs.
Makes about 4 cups.
Per tablespoon: 23 calories (percent of calories from fat, 70), trace protein, 1 gram carbohydrates, trace fiber, 2 grams total fat (trace saturated fat), 3 milligrams cholesterol, 75 milligrams sodium.