Snap Pea Salad Recipe
When the Snap Pea Salad returns to the menu every April at Spoon and Stable, we know that the warm days of summer are just around the corner. This salad is full of juicy, crunchy textures balanced by a creamy parmesan vinaigrette, and finished with a soft poached deep fried egg. It’s easy to make at home for a light lunch or as a part of your dinner spread, and it also lends itself well to bigger batches for family style service. We hope you find this dish to be as craveable as we do!
STEP ONE
Bring a small pot of water to a boil over high heat.
Add eggs and soft boil until yolks are just set*
*We used quail eggs because they have a higher yolk yield and only need to boil for 90 seconds, so be sure to adjust the boiling time to your egg size to avoid a hard boiled egg.
Immediately place eggs into an ice bath to stop the cooking process.
Carefully peel the eggs, set aside.
STEP TWO
Thinly slice two cups of snow peas, and snap peas (strings removed),
½ cup of red onions or shallots, and three radishes. Add to a medium bowl, set aside.
STEP THREE
Make the vinaigrette. In a food processor, blender or whisked in a bowl, combine 1 tablespoon of water, 6 tablespoons of olive oil, ¼ teaspoon of dijon mustard, ¼ teaspoon of vinegar, ¼ cup greek yogurt, and ½ cup of grated parmesan. Season with salt and pepper to taste and blend until emulsified.
STEP FOUR
Bread your soft boiled eggs in flour, egg wash, and panko breadcrumbs.
Deep fry until golden brown.*
* You can also save the soft boiling step until your salad is ready to be served and skip the deep frying step, because the runny egg yolk is all we’re looking for. If you’re not a fan of eggs, you can skip this step altogether, the salad is still delicious!
Make the vinaigrette. In a food processor, blender or whisked in a bowl, combine 1 tablespoon of water, 6 tablespoons of olive oil, ¼ teaspoon of dijon mustard, ¼ teaspoon of vinegar, ¼ cup greek yogurt, and ½ cup of grated parmesan. Season with salt and pepper to taste and blend until emulsified.
STEP FIVE
Bread your soft boiled eggs in flour, egg wash, and panko breadcrumbs.
Toss peas, onions, sunflower seeds and radishes in the parmesan vinaigrette. Let the salad rest for a few minutes to soften the vegetables. This is a great time to check for seasoning, add salt and pepper as needed.
Portion onto plates, place eggs on top and serve!
