Grilled Sugar Snap Peas
This light, crunchy salad makes an excellent cookout side.
In the summer, chef Dan Kluger of Loring Place in New York City takes advantage of crunchy, vitamin C-rich sugar snap peas. "The flavor combination of pecorino and cracked pepper is a familiar one, but tossing it with blanched and grilled sugar snap peas, just warm enough so that the cheese begins to soften upon contact, is a really fun way to give the pairing a seasonal, vegetal twist," says Kluger.
- 1½ cup sugar snap peas
- 1 tablespoon olive oil
- ½ cup baby romaine, washed and cut into 1-inch pieces
- 1 ounce vinaigrette dressing (recipe below)
- 2 radishes, washed and quartered
- 1 tablespoon pecorino, grated
- 1 tablespoon fresh herbs
For the Vinaigrette:
- 1 tablespoon buttermilk
- 1 tablespoon champagne vinaigrette
- ¾ tablespoon fresh lemon juice
- Kosher salt
To make the blanched sugar snap peas
Bring 4 cups of water to a boil and add 1 cup of the sugar snap peas.
Cook for 10 seconds, then immediately remove and place in a bowl of ice water for 30 seconds. Drain and set peas aside.
To make the grilled sugar snap peas
In a bowl, toss remaining ½ cup of sugar snap peas with one tablespoon of olive oil and a pinch of salt.
- Heat a grill or grill pan and place a wire rack on top.
Place snap peas on the rack and cook until tender, about 3 to 4 minutes per side.
Cool on a sheet tray lined with parchment paper.
To make the Vinaigrette
Combine all ingredients except for salt in a glass container and shake well. Then season with salt to taste.
On a serving plate, place the romaine and top with blanched and grilled sugar snap peas, drizzle with the dressing and top with radishes, grated pecorino, and fine herbs. Finish with salt and black pepper to taste.