We planted our first garden on January 1, 2014. Snap peas were the first thing to crop up and they were abundant. Heart helped us plant them, but enjoyed eating them straight from the vine far more. This salad is light and fresh. It showcases the peas nicely and pairs well with fish.
Summer Snap Pea Salad
1.5 lb snap peas (blanched and bathed)
2 young celery stalks
1 bunch of arugula or spinach (rinsed and dried)
1 tbsp mint leaves (chopped)
Yuzu Mint Vinaigrette
4 tbsp really good olive oil
1 1/2 tbsp Yuzu Juice
¼ tsp chili flakes
½ tsp salt
2 tsp chopped mint
Trim and de-string your peas. I like to shell some, slice some diagonally, and leave others whole. Put on a pot of salted water to boil. Blanch your peas for a minute or 2 and then immediately put them in an ice bath. Meanwhile, thinly slice your celery and celery leaves (if they are bright green and they aren’t too bitter for your taste). Rinse and dry one bunch of arugula or spinach. Give your mint a rough chop. Add all of your ingredients to a large bowl.
In a small bowl, combine vinaigrette ingredients. Wisk until emulsified. Toss vinaigrette with your salad ingredients coating all the leaves. If they aren’t all coated add a touch more olive oil. Check for seasoning and add salt and fresh ground pepper as needed. I didn’t try it this way, but might be nice to add feta cheese to this one!