SUGAR SNAP PEAS SALAD
Servings 0
Ingredients
- ¼ teaspoon coarse salt plus more to taste
- ½ pound sugar snap peas trimmed
- 1 garlic clove finely grated or minced
- 1 ½ tablespoons fresh lemon juice plus more to taste
- Freshly ground black pepper
- 4 tablespoons extra-virgin olive oil plus more for drizzling
- 1 cup thinly sliced fennel
- ½ packed cup roughly chopped fresh dill or a generous teaspoon of dried dill (more to taste), if fresh isn't available.
- 2 tbsp shallot or sweet onion chopped
- ⅓ cup Greek yogurt thin it down with water until pourable
- ½ cup crumbled feta about 2 ounces, divided
- ½ teaspoon finely grated lemon zest
- Torn soft herbs such as mint, basil, parsley, tarragon, chives, cilantro or a combination, for serving
Instructions
- Bring a large pot of water to a boil. Have a bowl of ice water ready and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry.
- When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
- In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and onion; toss well. Taste and add more lemon juice, olive oil or salt if needed.
- In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
- Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil if desired (I don't), and top with herbs.