Vegetables Snap Peas with Green Garlic Confit and Dill Vinaigrette 1 Review 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. By Jeremiah Stone Jeremiah Stone Restaurant: Contra and Wildar Location: New York At Contra on the Lower East Side, Jeremiah Stone and Fabián von Hauske create compelling tasting menus that blend their elite European training with a love for casual dining. Stone, who cooked at one of Paris's best modern bistros, prepares the savory dishes; von Hauske oversees the pastries as well as the bread course. With Wildair, the chefs have redefined the wine bar. There, Stone makes deceptively simple dishes like crispy potato tart with uni while von Hauske serves amazing strawberry panna cotta and that same addictive bread. Food & Wine's Editorial Guidelines and Fábian von Hauske Updated on July 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 1 hrs Yield: 6 to 8 Ingredients 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 Directions 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. Make Ahead The green garlic–dill vinaigrette can be refrigerated for 2 days. Suggested Pairing Juicy sparkling wine, such as a pét-nat. Rate it Print