Snap Pea Salad

Snap Pea Salad with Pistachio Dressing

Inspired by a salad I had at Sarma Restaurant in Somerville, MA
https://www.sarmarestaurant.com/

Dressing:
1/2 cup pistachios (60g)
1/2 cup oil (112g)
Zest and juice of 1 lemon (45g)
1 tsp Dijon mustard
2 Tbsp water or as needed
Salt

Put everything into a blender and puree until smooth.

Salad:
1 Lb sugar snap peas, stick end removed
3-4 radishes, sliced and julienned if desired
1-2 kumquats, sliced (optional)
1-2 scallions, sliced
Crispy Quinoa    • Why Restaurant Quinoa Is So Much Better  

Bring a pot of salted water to a boil. Prepare a bowl of ice water. Put the peas into boiling water. Cover. Cook for 1 minute. Remove with a slotted spoon into ice water. Cool for 5 minutes. Drain and dry with paper towels. Chop into bite size pieces. Mix with about half of hte dressing. Season to taste with salt. Sprinkle radishes with salt and mix. Arrange peas on a plate. Top with radishes, kumquats, scallions, crispy quinoa, drizzle of olive oil and sprinkling of some flaky salt. Alternatively, you can mix all ingredients together.

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Here is the vitamix spatula I use: https://amzn.to/3x7bRBU

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