Charring snap peas on one side only gives them a smoky flavor while keeping the texture crunchy—an amazing combination in this salad. Slideshow: More Pea Recipes 

Gabrielle Quiñónez Denton
Greg Denton
August 2015

Gallery

© Nicole Franzen

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a large bowl, toss the snap peas with 1 tablespoon of the oil and season with Salt Pepper. Spread the snap peas on a perforated grill pan and grill over high heat until lightly charred on one side, 1 to 2 minutes. Return the snap peas to the bowl and toss with the vinegar and the remaining 2 tablespoons of oil; season with salt and pepper.

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  • Mound the arugula in a shallow bowl and make a well in the middle. Mound the snap peas in the well and top with the salami and feta. Serve.

Notes

The snap peas can also be blistered in a hot cast-iron skillet over high heat for 2 minutes.

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