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A trio of spring specialties makes this salad a knockoutSunday, May 4th 2008, 4:00 AM 
Quentin Bacon
Pea Shoot, Radish and Smoked Trout Salad Pea Shoot, Radish and Smoked Trout Salad Serves 4 From "The Flexitarian Table: Inspired Flexible Meals for Vegetarians, Meat Lovers and Everyone in Between" (Houghton Mifflin) by Peter Berley For the salad: 1 cup red radish matchsticks 1 cup daikon radish matchsticks 1 cup carrot matchsticks 3/4??teaspoon sea salt or kosher salt 1 3-1/4-ounce package (about 3 cups) sweet pea shoots or large mild sprouts, such as sunflower 2 teaspoons finely chopped fresh mint 2 teaspoons finely chopped fresh chives 2 fillets smoked trout (about 8 ounces), skinned and coarsely chopped or one package smoked tofu, cut into matchsticks For the vinaigrette: 2 tablespoons plus 2 teaspoons extra-virgin olive oil 2 tablespoons rice vinegar 1 tablespoon fresh lemon juice 2 teaspoons soy sauce, preferably naturally brewed 1 teaspoon sugar 1 teaspoon toasted sesame oil 2 teaspoons sesame seeds, lightly toasted, for garnish In a medium bowl, toss together red radishes, daikon, carrots and salt. Transfer to a strainer, set it over the bowl and refrigerate for 30 minutes to drain. Squeeze excess water from the salted vegetables and transfer them to a large bowl. Toss with the pea shoots or sprouts, the mint and the chives. Add trout or tofu and toss well. In a small bowl, whisk together all the vinaigrette ingredients. Pour over salad and toss well. Garnish with the sesame seeds and serve immediately.
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