Description
Adapted from this Bon Appetit recipe.
You can use other vegetables in addition to the snap peas in this salad. I’ve had success with summer squash and spring onions. That said, the snap peas are essential because they retain their crispness, and their crunchy texture is essential.
Ingredients
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8 oz. sugar snap peas, strings removed, thinly sliced
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2 tablespoons extra-virgin olive oil, plus more to taste
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1 lemon
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Flaky sea salt, such as Maldon
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Freshly ground black pepper
- ¾ cup buttermilk
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1/4 cup plain whole-milk Greek yogurt
- 1 small garlic clove, finely grated
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A large pinch of kosher salt
Instructions
- Place sugar snap peas in a large bowl. Dress with the 2 tablespoons oil, the zest of the lemon, a pinch of sea salt, and pepper. Toss lightly and set aside.
- Juice the lemon — you should have about 3 tablespoons. In a large serving bowl, whisk together the buttermilk, yogurt, 3 tablespoons lemon juice, garlic, and a large pinch of kosher salt. Taste. Adjust with more salt if necessary.
- Taste the snap peas. You’re tasting for salt here as there is no acid — they should taste nicely seasoned.
- Pile the sugar snap peas on top of the dressing. Season with more pepper to taste. Serve, being sure to scoop some of the buttermilk dressing onto a plate as you serve.
- Prep Time: 25 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
