Name: Snap Pea Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/2 tablespoon Dijon mustard; 1/2 tablespoon red wine vinegar; 2 cups plain, whole-milk Greek yogurt; 1/2 cup water, divided; Kosher salt; Freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1 cup freshly grated Parmesan; 2 cups snap peas; 2 cups snow peas; Kosher salt; Freshly ground black pepper; 2 tablespoons sunflower seeds, toasted, toast in a hot skillet, 5 minutes; 1/2 cup pea shoot tendrils, plus more for garnish; 3 radishes

Directions

Vinaigrette: In a blender, add mustard, vinegar, yogurt, ¼ cup water, a pinch of salt, and 8 grinds of black pepper. Turn on high, and immediately drizzle in the oil; the dressing is fully emulsified when it looks smooth, about 30 seconds. Turn blender off and add another pinch of salt, ¼ cup more water, and Parmesan. Close the lid and blend on high to incorporate the cheese, 10 seconds. The dressing should be thick and creamy, like a Caesar dressing. Makes 3 cups. (Store extra dressing in a lidded container or squeeze bottle in the refrigerator for 5-7 days.)
Salad: Trim snap peas by pulling off the tough string that runs along the length of the pod. Julienne whole pods lengthwise and add to a large bowl. Trim and julienne snow peas and add 1½ to 2 cups to the bowl. Season with a pinch of salt and 2 grinds of black pepper. Add sunflower seeds and pea shoot tendrils. Trim green tops from radishes, cut in half, then thinly slice and add to the bowl.
Assembly: With your hands, gently toss the salad with ¼ cup of dressing. Pile salad on a serving platter and garnish with additional pea shoot tendrils.

Cook’s Note

This salad can be assembled, dressed, and refrigerated up to several hours before serving. 30 minutes before serving, bring to room temperature.

Snap Pea Salad

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Parmesan Vinaigrette

Salad

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