Happy #TastyThursdays! Today, Chef Pace is going to share this cool simple salad that can easily be made any day. Perfect for a busy gal like me!

This salad is basically like spring & summer in your mouth: snap peas, fresh fine herb leaves, creamy feta, fresh squeezed lime juice. Can you say refreshing?!

Plus I love all of pastel hues that the finished salad creates. We recently visited Suzie’s farm in San Diego just on the Tijuana border. You can basically pick the snap peas when they are younger which makes them flatter and sweeter or you can let them grow a bit longer until the peas inside get fatter and starchier and shell them like English peas. The possibilities are endless! – Chef Pace of Taste of Pace

Snap Pea Endive Salad
serves 10

What you’re going to need:

Salad:
10 ounces sugar snap peas, stemmed, stringed
8 red Belgian endive or small Treviso radicchio spears, cut at bottom not torn
8 yellow Belgian endive spears, cut at bottom not torn
2 tablespoons flat-leaf parsley leaves
2 tablespoons chives, thinly sliced
2 tablespoons chervil leaves
2 tablespoons tarragon leaves

Dressing:
1 oz. Champagne vinegar
1 shallot, finely minced
3 oz. extra virgin olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper plus more for seasoning
salt to taste
garnish: feta cheese
garnish: 1 lime, fresh squeezed

How to make the dressing:

For the dressing, soak shallots in vinegar for 10 minutes. Then, add mustard and extra virgin olive oil. Season with salt and pepper, to taste. Toss salad ingredients with dressing. Squeeze lime juice all over salad and garnish with feta and serve.

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