Sugar Snap Pea Salad

Friday, July 19, 2013

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

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.

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.

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.

Two Years Ago: Raspberry Almond Coconut Breakfast Quinoa and Blueberry Crumb Bars
Three Years Ago: San Francisco Trip, Days 1-2 and San Francisco Trip, Days 3-4
Four Years Ago: Goat Cheese Potato Salad

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

Side Dish

5 comments »

20 Responses to “Dairy Free Chocolate Cookies ‘N Cream Ice Cream”

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Christine @ Christine's Kitchen Chronicles — January 22, 2013 at 10:23 pm
Yum that looks delicious and welcome back to my hometown! Cincinnati’s actually a great town that grows on you and has been evolving quite a bit in the time that you’ve been away. I suspect given your profession and work location history that we probably work for the same company as our day jobs ;).
- beantownbaker — January 23rd, 2013 @ 8:30 am
  
  Yes, Cincinnati has changed a LOT since we moved away in 2007.
  
  I would suspect you’re right. There’s enough info to know where I work, especially if you work here too 😉 Going to go check out your blog now. I would love to meet some other Cincinnati area bloggers!
- beantownbaker — January 23rd, 2013 @ 8:31 am
  
  Ok I work for the *other* big company in town (just checked your About page).
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Eva @ Eva Bakes — January 23, 2013 at 10:55 am
Isn’t the KA ice cream attachment the best thing ever? I am always making ice cream, even in the wintertime, but I never thought of using canned coconut milk as the base. I’ll have to try this out soon!
- beantownbaker — January 23rd, 2013 @ 11:37 am
  
  Absolutely. I didn’t think I could love my KAM any more than I already did. The ice cream attachment proved that I can.
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Cara — January 23, 2013 at 12:40 pm

I have lots of cans of coconut milk laying around and I know they make a good ice cream! Adding this one to my list 🙂
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tracy {pale yellow} — January 23, 2013 at 9:16 pm
I bought myself KA ice creamer maker for my birthday this summer and I adore it! I’ve been thinking about making non-dairy ice creams, but the recipes all sounded strange. It’s great to see a recipe from a trusted source. Can’t wait to try.
- beantownbaker — January 23rd, 2013 @ 10:28 pm
  
  Let me know what you think if you try it. I am going to be experimenting with different milks since I can’t have cow’s milk…
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Shannon — January 24, 2013 at 11:08 am
love coconut milk based ice creams!! this one looks fabulous, and good call throwing in those oreos 😉
- beantownbaker — January 24th, 2013 @ 12:05 pm
  
  It’s ALWAYS a good idea to throw oreos in 🙂
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Sabine — January 29, 2013 at 12:07 am
My brother’s favorite thing to get at Coldstone is chocolate oreo ice cream. Too bad I don’t have an ice cream maker, or I would definitely try this!
- beantownbaker — January 29th, 2013 @ 7:51 am
  
  I’ve been told you can make ice cream without an ice cream maker. I never tried it before I got mine though…
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Mary — January 31, 2013 at 12:40 pm
I just made your recipe and luckily I tasted it before I cooled it. The ratio of sugar to cocoa powder is off. You should use at least twice the amount of sugar to cocoa powder in order for it not to have a horribly bitter taste. After adding more sugar it had a nice sweet to chocolately balance. Thanks for the recipe, my daughter is lactose intolerant and she will enjoy it.
- beantownbaker — January 31st, 2013 @ 2:03 pm
  
  I am glad you were able to adjust this recipe to suit your needs. Hubby and I both enjoyed the sweetness level of this recipe. I’m sure different cocoa powders have different levels of sweetness. I plan to try this recipe without the cocoa powder to make vanilla ice cream too. We loved the creaminess of it!
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Efrain Stamper — March 11, 2013 at 3:08 am

This look yummy and chocolate ice cream is one of my favorite. Thanks for sharing the directions and ingredients.
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Sara — April 24, 2013 at 9:36 am
I just opened a can of coconut milk and it looked extremely curdled. I shook it a lot but it was still completely curdled. Is that how coconut milk is supposed to be out of the can? Are there any brands that you specifically like to use?
- beantownbaker — April 24th, 2013 @ 1:44 pm
  
  Hm. It doesn’t usually look curdled, more just separated. Did you try shaking it up? I use Native Forest since that’s what they sell in my grocery store. It looks like this: http://www.amazon.com/Native-Forest-Organic-Classic-13-5-Ounce/dp/B001HTJ2BQ/ref=sr_1_1?ie=UTF8&qid=1366829034&sr=8-1&keywords=coconut+milk
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Raigon — October 21, 2013 at 5:02 pm
Oh how I wish I could try this.. I am currently gluten and dairy free.. However this being dairy free is is not gluten free with the oreo’s… Bummer!!
- beantownbaker — October 23rd, 2013 @ 12:28 am
  
  I’ve made this recipe again without the Oreos and it’s really good. Not quite as good as with the Oreos, but if you wanted to make it gluten free, just leave them out.
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