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Kale and Sugar Snap Pea Salad

Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.

Ingredients

For the dressing

  • ¾ cup canola oil
  • ½ cup peeled, chopped ginger
  • ¼ cup miso paste
  • ½ cup rice vinegar, or as needed
  • Finely grated zest and juice of 2 lemons or limes
  • ¼ cup sugar, or as needed
  • Coarse salt and black pepper

For the salad

  • 2 tablespoons sugar
  • 4 dried apricots
  • 1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
  • 2 cups sugar snap peas, stemmed
  • 4 ounces feta cheese, crumbled
  • ¼ cup almonds, toasted and coarsely chopped
  • 2 tablespoons chopped fresh mint leaves, or as needed
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      655 calories; 51 grams fat; 7 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 13 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 28 grams sugars; 11 grams protein; 25 milligrams cholesterol; 925 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
  2. Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
  3. In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.

15 minutes

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