Lettuces, Sprouts and Snow Peas With Radish Water

Preparation

1. Step 1

   Place shallots in a small bowl, add ginger juice, rice wine vinegar, mirin and ¼ teaspoon salt. Turn to coat, and adjust brine to taste. Reserve in refrigerator.

2. Step 2

   Cut tomatoes into eight pieces, place in a blender and liquefy. Strain into a small bowl through a fine mesh sieve or a heavy-duty paper towel. You should have about ½ cup tomato water. Rinse and dry blender jar.

3. Step 3

   Place ice cubes from two trays in a roasting pan and fill it halfway with water. In a sauté pan, heat grapeseed oil. Add scallion tops and ¼ teaspoon salt and cook, stirring, one minute. Transfer to a small bowl and place in the ice bath.

4. Step 4

   Bring 2 cups water to boil with ¼ teaspoon salt. Cook snow peas about one minute. With a slotted spoon, transfer snow peas directly to ice bath to stop cooking. Return water to boil and add green peas. Cook one minute, add tarragon, stir once, and strain, reserving 2 ounces cooking liquid. Place green peas, tarragon and reserved liquid in blender and process until smooth. Press through fine sieve into a small bowl and chill over ice bath. You should have ½ cup tarragon-green pea purée. Rinse and dry blender, add scallions and oil, and pulse to a chunky purée. Reserve.

5. Step 5

   Remove snow peas from ice bath. Remove their strings and cut peas into thin strips. Place lettuces in a salad bowl, add sliced snow peas, sprouts and basil. Toss.

6. Step 6

   For the dressing: Grate daikon into a separate bowl. Add ¼ cup tomato water, 2 tablespoons scallion oil, 3 tablespoons pea-tarragon purée, 2 tablespoons shallot pickling brine and the extra virgin olive oil. Taste and adjust seasonings.

7. Step 7

   Dress salad to taste, and season with salt and pepper. Divide salad evenly among six plates, garnish with shallot pickles and myoga slices, and serve immediately.