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. Slideshow: More Snap Pea Recipes
How to Make It
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.
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.
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Aggregate Rating value: 0
Review Count: 0
Worst Rating: 0
Best Rating: 5
Author Name: Donna Sherwood
Review Body: i live in NYC and I do not know of any place to purchase stalks of green garlic. I go to best markets in city and some on east end. Care to advise ?
Review Rating:
Date Published: 2016-08-04
Author Name: nicolepaloux
Review Body: the recipe calls for the green garlic to be transferred to a medium bowl after the oil is strained. is it then discarded or used in the salad?
Review Rating:
Date Published: 2018-05-22
