Snap Peas with Green Garlic Confit and Dill Vinaigrette

This dish from chefs Jeremiah Stone and Fabián von Hauske of NYC's Contra and Wildair may be the ultimate summer salad: sweet, crunchy raw snap peas and thinly sliced mushrooms in a vibrant, tangy, herby vinaigrette. 

Snap Peas with Green Garlic Confit and Dill Vinaigrette
Photo: © Con Poulos
Total Time:
1 hr
6 to 8


  • 2 stalks of green garlic, trimmed and thinly sliced crosswise

  • 1 cup extra-virgin olive oil

  • 1/4 cup fresh lemon juice

  • 1/4 cup chopped dill

  • Kosher salt

  • Pepper

  • 1 1/2 pounds sugar snap peas, trimmed, some chopped and some left whole

  • 6 white button mushrooms, halved lengthwise and thinly sliced lengthwise

  • 1/4 cup torn mint or small mint leaves


  1. In a small saucepan, combine the green garlic and olive oil and bring to a simmer. Cook over low heat until the garlic is very tender, about 10 minutes. Remove the pan from the heat and let cool completely. Strain the oil into a small bowl; transfer the green garlic to a medium bowl. Add the lemon juice and dill and slowly whisk in the reserved oil until well blended. Season with salt and pepper.

  2. In a bowl, toss the snap peas with 3/4 cup of the vinaigrette. Transfer to a platter and scatter the mushrooms on top. Garnish with the mint and serve with the remaining vinaigrette.

Make Ahead

The green garlic–dill vinaigrette can be refrigerated for 2 days.

Suggested Pairing

Juicy sparkling wine, such as a pét-nat.

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