Charred Sugar Snap Pea Salad

with Manchego Vinaigrette

Makes 4 servings

When I worked for Jean-Georges at ABC Kitchen, he encouraged us to combine raw and cooked versions of the same ingredient in a dish, which results in contrasting textures and flavors. Here, I apply this idea to snap peas—quickly blanching half and charring the rest in a skillet—and toss them with a cheesy vinaigrette that reminds me (in a good way) of the peppery bottled salad dressings I loved growing up. My dressing is made creamy by pureeing Manchego cheese in a blender until it completely breaks down and emulsifies. This will take longer than you think, so keep blending until the dressing is completely smooth.

Manchego Vinaigrette

Makes about 1 cup

• 3 tablespoons buttermilk, well shaken
• ¼ cup plus 1½ teaspoons champagne vinegar
• 1½ tablespoons fresh lemon juice
• ¼ cup plus 1½ teaspoons extra-virgin olive oil
• 3 ounces Manchego cheese, coarsely grated (about ¾ cup)
• 1½ teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper

In a blender, combine all ingredients and blend until very smooth, scraping the side of the carafe as needed. The dressing can be made up to 1 day ahead and refrigerated until ready to use.

Blanched and Charred Snap Peas

• 4 cups sugar snap peas (about 1 pound), strings removed
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt

Bring a medium saucepan of salted water to a boil and prepare an ice bath. Blanch 2 cups of the snap peas until bright green and crisp-tender, 30 to 45 seconds, then transfer to the ice bath. When cool, transfer the peas to paper towels to drain.

Heat a skillet (preferably cast-iron) over high heat. In a mixing bowl, toss the remaining 2 cups snap peas with the oil and salt. When the skillet is very hot, working in batches to not crowd the pan, add the peas and let them char on one side without moving them around, 30 to 45 seconds. Turn the peas over and char the other side, then transfer to a plate and let cool to room temperature before assembling the salad.

For Serving

• Blanched and Charred Snap Peas
• 4 globe radishes, cut into small wedges
• ¼ cup finely chopped mixed herbs (such as parsley, tarragon, and chives)
• Flaky sea salt
• 2 cups baby lettuce (such as arugula or romaine)
• Manchego Vinaigrette
• ½ cup coarsely grated Manchego cheese
• ½ red finger chile, thinly sliced
• Freshly ground black pepper

In a mixing bowl, combine the blanched snap peas and charred snap peas with the radishes, half of the herbs, and a big pinch of flaky salt; toss to combine. Divide the lettuce among four plates and top with the snap pea mixture. Drizzle with the dressing (about 2 tablespoons per plate) and garnish with the cheese, sliced chile, and remaining herbs. Grind some pepper over each salad and serve.

The Takeaway

The key to getting a nice char on the peas without overcooking them is to get a dry pan ripping hot, then toss the peas in a small amount of oil before adding them to the pan. This is a great time to break out the cast-iron skillet—or, even better, fire up a hot grill.