Sugar Snap Pea Salad

In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it’s ripe enough to be spread on a plate. If you can’t find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can’t get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don’t combine the salad ingredients until just before serving. In this dish, freshness is key.

Ingredients

  • Salt and black pepper
  • ½ pound sugar snap peas, trimmed
  • 1 teaspoon minced green garlic or 1/2 teaspoon minced regular garlic
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil, more for drizzling
  • 4 ounces pea shoots, ends trimmed, or use baby arugula or microgreens
  • 10 ounces ripe, runny Camembert (or another washed- rind cheese such as Époisses or vacherin)
  • 1 tablespoon finely chopped chervil or chives
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      305 calories; 24 grams fat; 11 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 51 milligrams cholesterol; 622 milligrams sodium

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

4 appetizer servings

Preparation

  1. Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
  2. In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
  3. Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.

20 minutes

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