We are entirely obsessed with snap peas this time of year. We can usually just eat them straight out of the bag from the farmer’s market. Snap peas are so good on their own… they are sweet, crunchy, and don’t need much (or really anything) to be incredibly delicious. Since we love them in their purest form, we don’t add much when making this side. We like to cut them on a bias (we swear this just makes them better). Then we add some fresh herbs, dressing, pistachios, feta, and fried shallots. It’s incredibly addicting and our favorite summer salad.
When seeing this recipe, you may be tempted to skip the fried shallots… don’t. The shallot oil truly makes the dressing. We also loved the fried shallots as a topping. Trust us, it is worth the extra step of frying them.
Snap Pea Salad
Ingredients
Fried Shallots:
- 1 cup avocado oil or another neutral oil
- 5 shallots thinly sliced
- Pinch of salt
Dressing:
- ½ cup shallot oil strained from frying
- ½ cup extra virgin olive oil
- ⅓ cup champagne vinegar
- 1 clove garlic grated on a microplane
- 1 teaspoon honey
- ¼ teaspoon salt plus more to taste
- ½ teaspoon fresh cracked pepper
Salad:
- 2 pounds snap peas stems removed
- ⅓ cup chopped mint
- ¼ cup chopped chives
- ⅛ cup chopped tarragon
- 6 oz feta crumbled
- ½ cup roasted salted pistachio kernels
- Fried shallots from above
Instructions
Fried Shallots:
- Place a 2 cup measuring cup with a strainer on top. Set aside
- On medium heat, heat your oil in a small pot. Once it is hot but not boiling, add in your shallots. Fry for about 5 minutes or until golden. Keep a close eye on this as it happens fast
- Once the shallots are golden brown, strain. Set the oil aside and place the shallots on a plate with a paper towel. Top with a pinch of salt. Set aside
Dressing:
- All all ingredients into a measuring cup and whisk until emulsified
Salad:
- Wash and dry the snap peas before removing the steam and string from the snap peas
- Cut the pea on a bias so there are small, angled pieces of snap pea
- Place the peas in a large bowl with the herbs and toss with the dressing. Top with feta, pistachios, and fried shallots
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