This weekend, I retired my winter parka to its rightful place in the back of the closet and slept with the windows open just a crack. It seems Spring has finally sprung here in NYC, which means so long to roasted root vegetables and hello to vibrant, colorful Spring produce.
We’re kicking off salad season with a warm weather favorite that only requires a handful of ingredients. Snap peas are my favorite kind of pea to snack on and it makes for an equally good base for a salad. The strawberries here balance out the flavor and texture profile, plus, according to Time, strawberries will be the best you’ll have this month. Try it with feta or your favorite crumbly cheese and dress in a mild white wine vinaigrette.
Sugar Snap Pea and Strawberry Salad
2 – 3 big handfuls of sugar snap peas
1 small package of strawberries
1/2 cup of mint, ribboned or chiffonade
1 small package of feta cheese
For the vinaigrette
1/4 cup of white wine vinegar
1/4 cup of olive oil
1 tablespoon of dijon mustard
1 teaspoon of honey or agave
To prep your salad, wash and trim the ends of the sugar snap peas. I use kitchen shears for this type of work. Cut of the tops of the strawberries and slice lengthwise. Ribbon (or chiffonade) the mint leaves. Toss together in a large bowl.
For the vinaigrette, combine all ingredients and stir until mustard is well broken up. Add dressing and feta cheese to the salad. Toss thoroughly and serve.