Snap Pea Salad
Servings 8
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