Snap Pea Salad Recipe

Inspired by 11th Mile

Time30m

Serves4

Roasted garlic dressing, basil, pinenuts, radish, manchego

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Ingredients

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Salad Ingredients

2 cups Snap peas

1 cup Radishes

1 cup Manchego cheese

1 cup Fresh basil leaves

1 tbs Pine nuts

Dressing Ingredients

3 cloves Garlic cloves

1 cup olive oil

2 tbs Aged balsamic vinegar

1 tsp Celtic sea salt

to taste black pepper

Method

Salad Preparation

Prepare the Snap Peas

Trim the ends of the snap peas and blanch them in boiling water for 2 minutes. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.

Prepare the Radishes

Slice the radishes thinly and set aside.

Prepare the Cheese

Grate or shave the manchego cheese.

Toast the Pine Nuts

In a dry skillet over medium heat, toast the pine nuts until golden brown, about 3-5 minutes, stirring frequently. Remove from heat and allow to cool.

Dressing Preparation

Make the Dressing

In a small saucepan, sauté the garlic cloves in olive oil over low heat until golden and fragrant, about 5 minutes. Remove from heat and let cool slightly.

Combine Ingredients

In a bowl, whisk together the sautéed garlic and oil, balsamic vinegar, salt, and black pepper.

Assembly

Combine the Salad

In a large bowl, combine the blanched snap peas, sliced radishes, basil leaves, and toasted pine nuts. Drizzle with the roasted garlic dressing and toss gently to combine.

Serve

Top the salad with grated manchego cheese and serve immediately.