snap pea salad w/ blueberries & my fav salad cheese
a crispy crunchy summer salad for the anti-lettuce club members
Potentially my hottest of hot takes: lettuce salads kind of suck.
of course, there are exceptions. I have a few lettuce-based salads on my website. but in general, lettuce just isn’t that great. especially if the base is just, like, spinach — bleh.
this was the driving inspiration behind this snap pea salad. it’s still a green, healthy salad, with crispness and crunch, but it doesn’t wilt under the dressing.
I love the tart and sweet burst from the blueberries, the subtle fresh mint, and the salty, briny taste of my favorite salad cheese, ricotta salata. if you can’t find ricotta salata, you can use a good quality feta or even a crumbly goat cheese, but I really recommend going out of your way for the ricotta.
anyways, here it is:
Ingredients:
2 cups Sugar Snap Peas
1/2 cup of Fresh Blueberries
Handful of Fresh mint leaves, torn
(however much you want of) Ricotta Salata, shaved or crumbled.
dressing ingredients:
1/4 cup Olive oil
Lemon juice from 1/2 lemon
2 teaspoons Whole grain/Old-Style Mustard
1/4 teaspoon onion powder
1/2 teaspoon honey or agave
1/2 teaspoon Kosher salt (+more to taste)
Fresh cracked black pepper
Directions:
Bring a pot of water to a rolling boil.
Add 1 tbsp of kosher salt to water.
Fill a bowl with cold water and lots of ice.
Add 2 cups of snap peas to the salted boiling water for about 1 minute, until bright green.
Strain peas and immediately submerge them in the ice water. Let them sit here until they are room temp or colder.
Drain and dry. Slice the chilled snap peas on a sharp diagonal if desired.
In a medium sized mixing bowl, add the lemon juice, olive oil, mustard, honey, onion powder, salt, and pepper. Whisk vigorously until fully emulsified. Taste and adjust seasonings.
To the bowl of dressing, add the dry sliced snap peas, the blueberries, and the mint leaves. Toss until well combined.
Toss again with some of the crumbled ricotta salata and more salt and pepper if needed.
Plate and garnish with more mint leaves and shaved ricotta salata.
Enjoy on a patio with an icy cold glass of pinot Grigio, rosé, or a fun pet-nat!