Sugar Snap Pea Salad

Sugar snap peas are one of my favorite vegetables. They’re just so crunchy. And sweet.

Sugar Snap Pea Salad

So it’s no surprise that this salad caught my eye. I whipped up a double batch for a big party we were having. I mixed up the salad and the dressing separately a day in advance and then tossed it all together a couple hours before our guests started to arrive.

Sugar Snap Pea Salad

I love using radishes in a salad like this. They give a great spiciness that you can’t get from any other ingredient out there. One thing I’d do differently next time is cut back on the goat cheese. When it all got mixed together, the dressing caused the goat cheese to melt some and just coat the peas. I’d prefer it if the peas could shine more on their own without being coated in goat cheese. Don’t get me wrong, I love goat cheese, it was just too much in this case.

Sugar Snap Pea Salad

If you’re looking for a great salad to take to a cookout this summer, look no further. You can even do like I did and make it in advance. I would just take the dressing in a separate jar and dress it once you arrive at your party.

Sugar Snap Pea Salad

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Sugar Snap Pea Salad

Yield: Serves 8-10

Ingredients:

1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
Kosher salt
3 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
1 tsp white wine vinegar
1/2 tsp lemon zest
1 bunch radishes (about 6 ounces), trimmed, thinly sliced
4 ounces crumbled goat cheese
Freshly ground black pepper
2 Tbsp coarsely chopped fresh mint

Directions:

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

Whisk oil, lemon juice, vinegar, and lemon zest in a small bowl. Toss peas, radishes, and cheese in a large bowl.

Note - Can be made 1 day ahead. Cover dressing and salad separately and chill.

Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.

Recipe adapted from Bon Appetit

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9 Responses to “Bacon wrapped, Goat cheese and almond stuffed Dates”

  1. #
    1
    Joelen — August 1, 2008 at 8:28 pm

    Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂

  2. #
    2
    Nate — August 21, 2008 at 8:06 pm

    These are absolutely amazing!

  3. #
    3
    ttfn300 — August 27, 2008 at 2:53 pm

    wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂

  4. #
    4
    gaga — December 17, 2008 at 5:39 pm

    Yay for goat cheese! It really does make them better, doesn’t it?

  5. #
    5
    aleta meadowlark — March 17, 2009 at 2:24 pm

    Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?

  6. #
    6
    Jen — March 17, 2009 at 3:36 pm

    Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!

  7. #
    7
    biz319 — July 30, 2009 at 5:16 pm

    do you think these would be good at room temperature?

    I am going to an outdoor concert next week and wanted to bring some finger food!

  8. #
    8
    Jen — July 30, 2009 at 5:19 pm

    These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.

  9. #
    9
    Beryl — December 2, 2015 at 5:42 pm

    Would you imagine using some milder-tasting cheese like Brie tasting good?

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