Snap Peas and Strawberry Salad

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One of chef Dave Punch’s favorite ways to dress up the basic summer salad? Add seasonal fruits or chopped veggies. This time of year he looks to early summer crops like strawberries and snap peas, as well as some French feta (milder than its Greek cousin) and Chardonnay vinaigrette, to fancify familiar ingredients.

Details

Servings: 4

Ingredients

For the salad
  • 2 cups blanched snap peas, halved on the bias
  • 2 cups strawberries, hulled and quartered
  • 1/4 cup pistachios, coarsely chopped, plus extra for garnishing
  • 1/3 cup French feta, crumbled
  • 2 tablespoons Thai basil, torn
  • pistachio oil to drizzle
  • Kosher salt and pepper
  • 3 tablespoons chardonnay vinaigrette
For the vinaigrette
  • 1 shallot, minced
  • 1 teaspoon fresh thyme, picked
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chardonnay vinegar
  • 3/4 cup olive oil
  • Kosher salt and pepper

Directions

For the snap peas
  1. Place a colander in the sink.
  2. Bring 8 cups water and 2 teaspoons kosher salt to a rolling boil in a large pot.
  3. Add peas to water and cook until peas are vibrant green, cooked through but still crisp, about 2 minutes.
  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.)
For the vinaigrette
  1. Combine all ingredients in a jar and shake to combine.
  2. Season to taste with salt and pepper. (Vinaigrette can be refrigerated for up to two days.)
To assemble
  1. Place snap peas, pistachios, and strawberries in a bowl.
  2. Add vinaigrette, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.
  3. Add feta and Thai basil.
  4. Garnish with remaining pistachios and a drizzle of pistachio oil, and serve.

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