Food & Drink

Snap Peas and Other Things Spring

A classic case of what grows together, goes together. Here the fresh herbs bring out the essence of the snap peas. Excerpted from Saladish by Ilene Rosen (Artisan Books). Copyright © 2018. Photographs by Joseph De Leo.


Snap Peas and Other Things Spring 
Serves 4

Kosher salt
1 1⁄4 pounds snap peas, trimmed, any strings removed
1 large bunch of chives, with flowers if available
4 tablespoons fruity extra-virgin olive oil
1⁄2 cup fresh mint leaves, very thinly sliced
A small handful of pea flowers, if available

  1. Bring a large pot of salted water to a rolling boil; ready a large bowl of ice water. Add the snap peas to the boiling water and blanch until bright green but still very crisp. Drain them quickly in a colander and immediately plunge them into the ice water to stop the cooking. When they are cool, drain again, blot thoroughly dry, and transfer to a serving bowl.
  2. Cut all chives without blossoms into 1-inch lengths. Set the blossoming chives aside.
  3. Toss the snap peas with the olive oil and salt to taste. Gently fold in the chive stems and mint and scatter pea flowers over the top, if using. Twist the reserved chive blossoms off the stems to release the petals over all. Discard the stems. Serve.


Check out the book for more recipes! 

About the Book:

A “saladish” recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures—toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors—rich, sharp, sweet, and salty. Toss all together and voilà: an irresistible symphony that’s at once healthy and utterly delicious.

Cooking the saladish way has been Ilene Rosen’s genius since she unveiled the first kale salad at New York’s City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.


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