Snap Pea Feta Salad
| May 25, 2016
Snap Pea Feta Salad.
For those who are not huge fans of creamy dressings the rich balsamic reduction in this recipe is a great option.
INGREDIENTS
YIELDS 6-8 SERVINGS
SALAD
- 12 oz (340 g) fresh sugar snap peas divided
- salt and pepper to taste
- 1 Tbsp olive oil
- 1 cup day-old bread cubed
- 5 oz (142 g) baby arugula
- 1½ oz (43 g) Verdini purple radish microgreens
- 4 oz (113 g) feta cheese crumbled
BALSAMIC REDUCTION
- 1½ cups balsamic vinegar
- 2 Tbsp honey
PREPARATION
FOR BALSAMIC REDUCTION
In a small saucepan over medium heat heat the balsamic vinegar and honey until simmering. Allow the mixture to simmer until reduced by at least half about 20 minutes or so until it can coat the back of a spoon. This can be cooled down and stored to use for a later date or used warm.
FOR SALAD
Spray a medium frying pan with cooking spray and sauté about half of the sugar snap peas until they are bright green and starting to brown a bit about 7 minutes. Season with salt and pepper. Meanwhile slice the rest of the sugar snap peas open lengthwise so the pods are open and the peas are visible. Remove the sautéed peas from the pan and set aside. Heat olive oil in the same pan and add the bread cubes. Cook until golden about 5–7 minutes stirring occasionally.
TO ASSEMBLE
Arrange arugula on a platter or in a bowl then add sautéed snap peas raw sliced snap peas microgreens feta cheese and croutons. Drizzle balsamic reduction over to lightly dress.
Note With this balsamic reduction a little goes a long way so be sure to underdress it a bit then toss and taste. You’d rather add another tablespoon or two at the end than have a mouth full of vinegar.
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