Description
Pickled vegetables in a salad? We promise it’s more delicious than you think!
Ingredients
Scale
For the pickled vegetables:
- About 6 oz sugar snap peas in the pod
- About 6 oz purple-hulled sugar snap peas, snow peas, or additional sugar snap peas in the pod
- ½ medium cucumber, halved lengthwise, seeded, and cut in thin half moons
- ½ small sweet onion, sliced very thin
- 1 cup white vinegar
- 1 tsp salt
- ½ cup water
- ½ cup sugar
For the dressing:
- ¼ cup vegetable oil
- ¼ cup extra-virgin olive oil
- 3 tbsp white wine or champagne vinegar
- 2 tbsp chopped fresh mint
- 1 tsp granulated sugar
- 1 tsp Dijon mustard
- ½ tsp salt
For the salad:
- 1 cup shelled fresh peas
- 2 to 3 large handfuls mâche or torn butter lettuce
- 1 pint fresh strawberries, hulled and halved
- Pea tendrils, optional
Instructions
For the pickled vegetables:
- About an hour before you plan to serve the salad, combine all of the peas in the pod, onion, and cucumber in a heatproof bowl.
- In a small saucepan, bring the vinegar, water, sugar, and salt to a boil. Pour the hot liquid over the vegetables. Let stand a few minutes at room temperature, then refrigerate the mixture.
For the dressing:
- Combine the oils, vinegar, mint, sugar, mustard, and salt in a small covered jar.
For the salad:
- To assemble the salad, toss the shelled peas with about one-quarter of the dressing. Toss the mâche with another one-quarter of the dressing. Arrange both on a large platter or on individual salad plates.
- Drain the pickled vegetables and scatter them over the greens and peas. Tuck strawberries around the other ingredients. Add pea tendrils too, if using. Drizzle the salad with more dressing and serve.