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Pastina Salad with Radish and Mint

27 June

Ingredients:
2½ tablespoons sea salt
1½ cups pastina

Dressing:
2 teaspoons grated lemon zest
¼ cup fresh lemon juice
5 tablespoons olive oil
1½ tablespoons freshly peeled and grated ginger
1 tablespoon chopped fresh mint
1 teaspoon sea salt
Freshly ground pepper, to taste
1½ cups sliced radishes
¾ cup diagonally sliced scallions

Directions:
1. Bring 2 quarts of water and the salt to a boil in a large pot. Stir in the pastina and cook for 2 minutes. Pour the pastina into a fine-mesh strainer, rinse under cold water and shake several times to rid the pastina of any excess water. Remove to a large bowl.
2. Mix together the dressing ingredients in a small bowl. Toss the pastina with 2 tablespoons of dressing. Let stand for 30 minutes to an hour. Fluff with a fork from time to time to prevent compacting.
3. Just before serving, add the radishes and scallions and the remaining dressing to the salad. Toss to combine, and serve.

Makes 5 cups

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