Salads

Sugar snap peas and pea microgreens with ginger-curry vinaigrette

Last week, sugar snap peas finally made their first appearance at the farmers’ market – an exciting sight that makes you want to grab one and sink your teeth into the snappy pod right then and there.

And that snappiness is exactly what I wanted to highlight in this lively salad. The barely blanched sweet pods remain crisp, while the pea microgreens bring another layer of crunchiness as well as pure pea flavor.

But to me, all that sweet, green, crunchy goodness needed a strong counterpoint. That’s when the idea of making a ginger-curry vinaigrette came to mind.

As I went to work, I realized that not only did I want the richness of the spices to complement the sweet peas, but I wanted the vinaigrette to have some kick, too. So fresh ginger and cayenne found their way into the vinaigrette.

Every bite of this salad is pure indulgence. The peas are delightfully crunchy and sweet, while the vinaigrette bursts with exotic and spirited flavors.

I can’t think of a more delicious way to eat your greens.




Food & wine pairing: Dry Riesling with sugar snap peas and pea microgreens salad

White wine iconA dry Riesling, with its exotic, plush flavors and great acidity, is lovely with this salad. How about trying one from lesser known regions, like Slovenia, Kamptal in Austria or Limarí in Chile? You’ll find that there’s a lot to discover and savor.

Sugar snap peas and pea microgreens with ginger-curry vinaigrette

serves 6
active time: 25 min

For the vinaigrette

  1. 1 small shallot – skinned and quartered
  2. 1 small garlic clove – skinned
  3. 1 teaspoon finely grated fresh ginger root (use a microplane grater)
  4. 1 teaspoon Madras curry powder
  5. 1/4 teaspoon turmeric
  6. 1/4 teaspoon ground coriander
  7. 1/4 teaspoon ground cumin
  8. 1/8 teaspoon ground cayenne
  9. 1/4 teaspoon sea salt or to taste
  10. 1 tablespoon sherry vinegar
  11. 1 tablespoon lemon juice
  12. 1 teaspoon honey or maple syrup
  13. 1 teaspoon Dijon mustard
  14. 5 tablespoons extra virgin olive oil

For the salad

  1. 1 tablespoon sea salt for the blanching water
  2. 1 1/4 lbs (565 g) sugar snap peas – stem end trimmed
  3. 6 medium leaves Boston lettuce
  4. 2 oz (55 g) pea microgreens (or trimmed pea sprouts)

  1. Step 1: To make the vinaigrette — Place all ingredients in the bowl of a food processor or blender. Process until very smooth, about 30 seconds. Transfer to a bowl and set aside.
  2. Step 2: To blanch the peas — Fill a large bowl with cold water and several ice cubes. Set aside.
  3. Step 3: Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the sugar snap peas. Blanch the peas for 3 minutes until tender, but still crunchy. Drain and transfer to the ice water bath until cool. Drain on paper towels and set aside.
  4. Step 4: To assemble the salad – Place a lettuce leaf in the center of each plate. Place a few sugar snap peas in the center of the leaf. Top with a small amount of the pea microgreens. Repeat until both peas and microgreens have been used up. Drizzle with the vinaigrette and serve.

salad, peas, curry vinaigrette

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23 Comments

  • Reply Anna June 14, 2010 at 6:15 pm

    That’s a lovely salad, looks great, and ginger in the dressing sounds delicious.

  • Reply Dana June 14, 2010 at 7:46 pm

    We have yet to see snap peas in our markets but when they come, they stay a while. I always like having new and interesting things to do with them. This is a beautiful salad and that dressing sounds terrific.

  • Reply Debs June 15, 2010 at 2:14 am

    Oh yum, I’m loving the dressing.

  • Reply Meeta June 15, 2010 at 10:39 am

    oh i am seriously loving this recipe. especially the dressing. perfectly spiced!!

  • Reply Debi (Table Talk) June 15, 2010 at 12:56 pm

    We have a favorite roadside farm stand when it comes to sugar snap peas. We don’t make it very far before all of us us diving into the bag, eating them on the ride home. –Such a treat!
    I am excited to try this dressing; interesting mix of flavors.

  • Reply Jen June 15, 2010 at 1:29 pm

    What a unique flavor combo in that dressing, Viviane – can’t wait to try it. I brought two handfuls of snap peas in from the garden today. That’s an unusually large harvest. Usually the dog and I can’t resist eating them fresh off the vine!

  • Reply wifsie June 15, 2010 at 3:41 pm

    Another winner, Viviane, by the look of it. Anything with shallots get my stamp of approval. Yum!
    Maryse

  • Reply Robyn Webb June 21, 2010 at 12:53 pm

    Love your recipes – great photos and your ideas are fabulous! -
    See you in the Twitterverse.
    @RobynWebb

  • Reply Jen Cheung June 21, 2010 at 7:19 pm

    hello there :)
    stumble upon your blog! lovely blog you have here. Found you on foodbuzz :) Will be dropping by more often! Feel free to save me on your blogroll :) Happy summer!

    Jen

  • Reply Lori Lynn at Taste With The Eyes June 23, 2010 at 9:00 pm

    Sounds and looks just lovely. I posted “greens and curry” too. A Charlie Trotter recipe that is stellar.

    I love all the ingredients in your vinaigrette. Can’t wait to try…
    LL

  • Reply lisaiscooking June 25, 2010 at 9:56 am

    Your ginger curry vinaigrette sounds fantastic! Can’t wait to try it on a crisp salad.

  • Reply El June 27, 2010 at 11:23 am

    This salad is so elegant and summery. I’m definitely going to make it!

  • Reply Steve July 2, 2010 at 6:18 pm

    I especially like the vinaigrette fro this recipe.

  • Reply Cristina July 3, 2010 at 1:32 am

    So beautiful the healthy color of the blanched snap peas. The ingredients in the ginger-curry vinaigrette sounds wonderful…everything is better with ginger!

  • Reply Cookin' Canuck July 3, 2010 at 12:31 pm

    The ginger-curry vinaigrette caught my eye. What a wonderful way to spice up summer greens.

  • Reply Lori Lynn July 12, 2010 at 6:38 pm

    Such a great combination of flavors. And I bet that wine was perfect with it, the flavors must sing!
    LL

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