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sugar pea salad
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5 from 2 votes

Sugar Snap Pea Salad with Feta, Pickled Shallots, and Toasted Hazelnuts

Make this salad into a more substantial lunch by tossing through some cooked jasmine rice, chopped poached chicken or grilled shrimp.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: Snap Pea Salad
Servings: 4
Calories: 245kcal
Author: Sarah Blackburn

Ingredients

  • 1 shallot
  • 1 tablespoon white wine vinegar or champagne vinegar
  • Sea salt and freshly ground black pepper
  • Pinch sugar
  • ½ cup hazelnuts
  • 4 cups sugar snap peas
  • ½ teaspoon whole seed mustard (such as Maille brand)
  • 2 tablespoons extra virgin olive oil
  • 2 ounces sheep milk feta
  • ½ teaspoon nigella seeds
  • ½ cup loosely packed fresh dill
  • ½ cup loosely packed flat-leaf parsley leaves

Instructions

  • Heat an oven to 400°F. Place the hazelnuts on a sheet tray and toast in the hot oven, shaking tray occasionally, 6–8 minutes or until browned and fragrant. Remove from the oven and pour the nuts into a clean hand towel; using the towel, rub the nuts to remove the skins and set aside to cool. Coarsely chop.
  • Meanwhile, slice the shallot very thin and separate into rings. In a salad serving bowl, submerge the shallots in the vinegar and add ½ teaspoon salt, a pinch of cracked black pepper and the sugar. Stir to combine and set aside to “quick pickle.”
  • Remove the strings and trim the stems from the sugar snap peas. Using a sharp knife, slice them in half lengthwise on the bias. Set aside. Using your fingers, fish out the shallot rings from the vinegar (shaking and squeezing all the liquid out) and drain on paper towels. Stir the mustard into the vinegar, then slowly whisk in 2 tablespoons olive oil. Taste the dressing for seasoning and add more salt or olive oil if needed.
  • When ready to serve, chop the hazelnuts coarsely. Toss the peas, shallots, nigella seeds and herbs with the dressing, crumble in the feta, add the nuts and toss again. Serve immediately.

Notes

To make ahead, toss all of the ingredients together except the dressing and hazelnuts; refrigerate up to one day. Before serving, toss with the dressing and add the nuts.