FIREWORKS SLAW (for six)
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¾ pound snow peas, trimmed and strings discarded
1 large red bell pepper, cut into 1-1/2 inch julienne strips
1 large orange bell pepper, cut into 1-1/2 inch julienne strips
1 large yellow bell pepper, cut into 1-1/2 inch julienne strips
1-1/2 cups (1-1/2 inch) julienne strips pf peeled daikon (Oriental white radish)
2 tablespoons fresh lemon juice
2 teaspoons grated peeled fresh gingerroot, or to taste
1/3 cup olive oil
1.In a large saucepan of boiling water blanch the snow peas for 15 seconds, drain them and plunge them into a bowl of ice water to stop the cooking. Drain the snow peas well and cut them diagonally into thin slices. In a bowl, toss the snow peas with the bell peppers and daikon.
2. In a small bowl whisk together the lemon juice, gingerroot and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the salad and toss the salad well.
