April 26, 2015
April Bloomfield’s Snap Pea Salad Recipe
A simple salad from April Bloomfield’s A Girl and Her Greens. “I leave snap peas raw and accentuate their flavour with little more than a lemony dressing and mint. If you’d like, you could add some creamy goat cheese in dollops or good old burrata alongside.”
Yield: Serves 4
- So long as you find the right snap peas, you’ll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole.
- Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you’d like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway.
Simple Lemon Dressing
- Combine the ingredients in a container with a tight-fitting lid and shake well until the mixture looks creamy. Taste and add a little more oil, lemon or salt, if you’d like. Set it aside until you’re ready to use it and shake again just before you do.
Reprinted with permission from April Bloomfield’s A Girl and Her Greens (2015 Harper Collins Canada).