Recipe
Elegant Snap Pea Salad with Miso, Garlic, Pecorino & Mint
The dressing does the heavy lifting here: white miso whisked with garlic, lemon and olive oil into something savory enough to make raw snap peas taste deliberate. Chickpeas add heft, mint and green onion add lift, and shaved pecorino with sesame seeds finishes it. Four servings in half an hour — a salad with an actual point of view.
Ingredients
2 | teaspoons white miso |
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1 | clove small garlic clove, grated or minced |
1 | medium lemon, zested and juiced |
3 | tablespoons extra-virgin olive oil |
1 | pound snap peas, trimmed and cut as desired |
1 | can (15-oz.) chickpeas, drained and rinsed |
2 | scallions, light green and white parts only, sliced |
1⁄4 | cup grated pecorino, plus more for garnish |
| • | Kosher salt and freshly cracked black pepper |
1 | teaspoon white or black sesame seeds |
1⁄2 | cup fresh mint leaves and tender stems, roughly chopped or torn |
Instructions
| 1. | In a medium serving bowl, whisk together the white miso, grated garlic, lemon zest, lemon juice, and extra-virgin olive oil until smooth and the miso dissolves. Add the trimmed snap peas, drained chickpeas, sliced scallions, and grated pecorino. Gently toss to combine. Season with salt and pepper. Top with sesame seeds, fresh mint, and extra pecorino before serving. |
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Published on Aug 04, 2024 by Luminița
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