Sugar Snap Peas, Radish, Orange, Candied California Walnuts, Creamy Fermented California Walnut Nuoc Cham
Description
Candied and fermented California walnuts with snap peas, radish, and orange is layered with texture and brightness. A silky, creamy nuoc cham, crafted from fermented walnuts, anchors the dish with bold flavor and craveable richness. Using skinless walnuts to ferment produces a lighter-colored and delicate flavor profile.
Ingredients
Fermented Walnuts
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1 lb California walnuts
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As needed- water to cover
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24 gm kosher salt, divided
Nuoc Cham Base
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4 oz sugar
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4 oz water
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1/2 oz garlic, minced
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1 ea. Thai chili, seeds removed, very thinly sliced
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4 oz fish sauce
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3 oz lime juice
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4 oz rice wine vinegar
Fermented Walnut Nuoc Cham Dressing
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6 oz fermented walnuts
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16 oz nuoc cham base
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2 oz lemongrass, sliced thinly
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2 oz California walnut oil
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2 1/2 gm kosher salt
Candied Walnuts
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1 lb California walnuts
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3/4 oz invert sugar ( about 1 1/2 tablespoons)
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2 cups water
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2 cups granulated sugar
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1 oz honey (about 2 tablespoons)
Pickled Red Onions
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2 cups rice wine vinegar
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2 cups sugar
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1 cup water
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1/2 oz kosher salt
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1 lb red onion, julienne
For Each Plate Assembly
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2 1/2 oz sugar snap peas, julienne
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1 oz radish, thinly sliced and stored in ice bath
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8 pc oranges, medium dice
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2 1/2 oz romaine, wide chiffonade
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1 1/2 oz bean sprouts
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8 pc pickled red onions
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8 ea mint, small inner leaves
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12 ea candied walnuts
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50 gm creamy fermented walnut nuoc cham dressnig (sub-recipe)
PREPARATION
Fermented Walnuts
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Spread the walnuts on a parchment paper-lined sheet tray and roast at 325 F / 160 C degrees for 12 minutes. Cool the roasted walnuts and transfer them to a quart container.
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Add enough fresh water to completely cover the walnuts. Add the measured salt, cover the container, and let ferment at room temperature for 24 hours.
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After 24 hours, drain the walnuts, discard the water, and refill the container with fresh water and salt. Cover again and continue fermenting at room temperature. Repeat this draining and refilling process every 24 hours for a total of three water changes (72 hours of fermentation time).
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After the final drain at 72 hours, discard the water and refridgerate the walnuts until ready to use in the creamy fermented nuoc cham dressing or other recipe for up to 2 weeks.
Nuoc Cham Base
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Combine sugar, water, garlic, and chili in a saucepan, warming while whisking constantly to dissolve the sugar.
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Remove from heat; then add the remaining ingredients off the heat. Whisk well.
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Cool and store in the refrigerator.
Fermented Walnut Nuoc Cham Dressing
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Note: Nuoc Cham is a traditional Southeast Asian condiment. This recipe calls for blending walnuts into the base recipe to create a creamy dressing.
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Blend in batches in a high speed blender until very smooth.
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Reserve for service.
Candied Walnuts
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Combine all ingredients and simmer for 2 hours. Cool in the refrigerator overnight.
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Strain the walnuts, and reserve syrup for other uses, such as cocktails.
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Deep-fry walnuts at 300F /150 C until golden brown and no longer bubbling.
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Spread on a roasting rack to allow excess oil to drip off as they cool.
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Candied walnuts can be stored in the refrigerator for months held in the syrup. Once they are strained and fried, they can be stored at room temperature for up to a week.
Pickled Red Onions
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Combine vinegar, sugar, water, and salt and bring to a quick boil.
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Pour over onions, let cool to room temperature, and then store in refrigerator for up to 3 months.
For Each Plate Assembly
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Place romaine, sugar snap peas, and bean sprouts in a bowl and toss in dressing; arrange on a plate.
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Garnish the surface of the salad with radishes, oranges, and the pickled red onions.
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Finish by adding the mint and the candied walnuts on top.
NUTRITION
- Calories: 673 cal
- Total Fat: 6 g
- Saturated Fat: 0.26 g
- Sodium: 613 mg
- Carbohydrates: 152 g
- Dietary Fiber: 31 g
- Total Sugars: 120 g
- Protein: 15 g
- Calcium: 513 mg
- Iron: 4 mg
- Potassium: 2400 mg