Ingredients
- FOR SALAD
- 2 cups snap peas (blanched, halved on the bias (with strings removed)
- 2 cups strawberries, hulled and quartered
- 1/4 cup pistachios, coarsely chopped (plus extra for garnishing)
- 2 1/2 to 3 ounces crumbled feta cheese (suggestion to use French feta cheese which a milder version of Greek feta, but use what you want, 1/3 cup)
- 2 tablespoons basil, torn (Thai basil)
- Pistachio oil, to drizzle
- Kosher salt and pepper
- 3 tablespoons chardonnay vinaigrette
- FOR VINAIGRETTE
- 1 shallot, minced
- 1 teaspoon thyme (fresh thyme, picked)
- 1 teaspoon Dijon mustard
- 3 tablespoons chardonnay vinegar
- 3/4 cup olive oil
- Kosher salt and pepper
How to Make
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For the snap peas
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Step 1: Place a colander in the sink.
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Step 2: Bring 8 cups water and 2 teaspoons kosher salt to a rolling boil in a large pot.
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Step 3: Add snap peas (make sure to remove chewy strings) to water and cook until peas are vibrant green, cooked through but still crisp, about 2 minutes.
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Step 4: Immediately transfer snap peas into colander and toss under cold running water until peas are cool. Drain very well. (Blanched snap peas can be refrigerated for up to 2 days.)
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For the vinaigrette
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Step 5: Combine all ingredients in a jar and shake to combine.
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Step 6: Season to taste with salt and pepper. (Vinaigrette can be refrigerated for up to two days.)
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To assemble
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Step 7: Place snap peas, pistachios, and strawberries in a bowl.
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Step 8: Add vinaigrette, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.
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Step 9: Add feta and Thai basil.
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Step 10: Garnish with remaining pistachios and a drizzle of pistachio oil, and serve.
We hope you enjoy this recipe!
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