Julienned Snow Pea and Radish Salad + Doylestown Restaurant Review of Genevieve’s Kitchen -This simple dish combines two garden veggies in a simple and delightfully crunchy, fresh, and delicious salad.

Last night my husband and I went on a dinner date for the first time in 6 months. I know, pathetic… It’s just that with small children, eating out becomes this major childcare expense that still involves providing dinner for the kids and the sitter. And truthfully, we’re the sort of people that won’t settle for Applebee’s or some other national chain. After all, we’re paying for childcare, so the night had better be good. We want fresh, local establishments where reservations are required.

Because I’m pregnant we ran into an unexpected challenge when selecting a restaurant. There are so many rules… Nothing raw, nothing cured, cheeses have to be pasteurized, and no microgreens. Basically, all of the decadent things I love in the world of fine dining. We chose this cute little BYOB Italian affair nestled in Doylestown, a northern suburb of Philadelphia, called Genevieve’s Kitchen. Happily, I was able to eat almost everything on the menu, so this mama did not feel like she was missing out.

In step with their branding, the food was pure, simple, and good. Every course had fresh, seasonal ingredients. The dishes showcased Italian flavors and cooking methods minus the redundant and predictable marinara and mozzarella that dominate the American Italian landscape. The atmosphere had a relaxed modern farmhouse feel in a historical Doylestown building with character. The service was friendly, but not intrusive. And the thing I care about most after the food itself is that we were not rushed. The food came out at a slow, steady pace and always freshly plated. The evening was delightful. A wonderful evening away from the kid. And believe me, I had high expectations!

One of the vegetables featured on Genevieve’s menu was peas which are still seasonally available on my corner of the globe. I thought that was fitting as today’s recipe is a Julienned Snow Pea and Radish Salad. This salad is crunchy and fresh with a touch of spice from the radishes and green onions. Dressed in a simple white wine vinaigrette, it reflects the mood of Genevieve’s Kitchen; pure. simple. good.

Julienned Snow Pea and Radish Salad

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 minute

Total Time: 16 minutes

This simple dish combines two garden veggies in a simple and delightfully crunchy, fresh, and delicious salad.

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Ingredients

• 1/2 lb blanched snow peas, julienned
• 1 bunch (about 6 oz) radishes, julienned
• 1 Tbsp minced green onions
• 1/4 C canola oil
• 2 Tbsp white wine vinegar
• 1 Tbsp sugar
• 1 tsp minced mint (preferably apple mint)
• 1/4 tsp salt
• pepper to taste

Instructions

1. String the snow peas. Blanch them by adding them to a pot of boiling water for 1 minute, then drain and place in an ice bath.
2. Julienne the radishes and the snow peas. If the snow peas have begun developing large peas then remove them first to add to the salad. Mince the onions.
3. In a serving bowl whisk together the oil, vinegar, sugar, mint, salt, and pepper.
4. Gently stir in the vegetables and serve immediately.

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