Summer pea salad featuring an unconventional dressing.

Vibrant Summer Pea Salad with a Delightful Dressing

Servings: 2 to 4

Time: 30 minutes

Inspired by a dish at Diner, Williamsburg, and revamped for a fresh summer touch!

• 1/4 cup golden raisins
• 1/4 cup warm white wine vinegar
• 2 tablespoons minced shallots
• 1/4 to 1 1/2 pounds fresh summer peas (e.g., sugar snaps, snow peas, shelling peas, or favas)
• Kosher salt
• 1/2 teaspoon smooth Dijon mustard (optional)
• 3 to 4 tablespoons olive oil
• Red pepper flakes and freshly cracked black pepper, to taste
• 1/2 cup toasted Marcona almonds, roughly chopped
• 2 to 3 ounces ricotta salata cheese, sliced or crumbled
• 1/4 cup chopped fresh mint

Crafting the Dressing

Begin by chopping the raisins into small pieces and placing them in a bowl with minced shallots. Pour the warm white wine vinegar over the mixture, stirring gently. Let this blend sit and infuse while you prepare the remaining ingredients for the salad. If you prefer your sugar snaps or snow peas raw, feel free to skip the cooking stage; they are delicious enjoyed as they are. For this salad, I lightly cook the sugar snaps for 30 seconds to 1 minute, leaving the snow peas raw for a fresh crunch!

Cooking the Peas to Perfection

In a medium pot, bring salted water to a boil, while also preparing a large bowl of ice water. If you're using favas or shelling peas, be sure to remove them from their pods beforehand. Cook the favas for 3 minutes, shelling peas for 1 minute, and sugar snaps or snow peas for 30 seconds to 1 minute. Quickly scoop them out with a slotted spoon and plunge them into the ice bath. For those opting to keep the sugar snaps or snow peas raw, simply place them directly in the ice water for roughly 10 minutes to enhance their natural crunch. Once the peas are chilled, drain them and gently pat them dry on a towel. If you’ve used favas, remember to make a small slit in the outer pod so the enjoyable inner part can be easily removed.

Completing the Dressing

Now, it's time to finish the dressing. Stir in the Dijon mustard (if using), 3 tablespoons of olive oil, a sprinkle of salt (about 1/2 teaspoon), freshly cracked black pepper, and a pinch of red pepper flakes. Whisk until everything is well combined, adjusting the seasoning as you taste. For a milder flavor, add the remaining tablespoon of olive oil.

Bringing It All Together

Transfer the cooled peas to a serving bowl and drizzle the dressing over them, tossing to your desired taste—you might not need to use it all! Adjust the seasoning if necessary, then add in the toasted almonds, cheese, and mint, tossing gently until everything is mixed well. Enjoy this salad immediately for the best flavor and texture.

Preparation Tips

For a heads-up, you can prepare the vegetables and dressing separately and keep them cool in the fridge for up to a day prior. Just remember to mix them together right before serving to retain that fresh, vibrant flavor!