Kale and Sugar Snap Pea Salad
Updated April 30, 2017
Michael Kraus for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE DRESSING
¾ cup canola oil
½ cup peeled, chopped ginger
¼ cup miso paste
½ cup rice vinegar, or as needed
Finely grated zest and juice of 2 lemons or limes
¼ cup sugar, or as needed
Coarse salt and black pepper
FOR THE SALAD
2 tablespoons sugar
6 to 8 dried apricots
1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
2 cups sugar snap peas, stemmed
4 ounces feta cheese, crumbled
¼ cup almonds, toasted and coarsely chopped
2 tablespoons chopped fresh mint leaves, or as needed
Nutritional analysis per serving (4 servings)
47 grams carbs; 25 milligrams cholesterol; 693 calories; 30 grams monosaturated fat; 14 grams polyunsaturated fat; 7 grams saturated fat; 54 grams fat; 8 grams fiber; 998 milligrams sodium; 12 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: In a blender or food processor, combine the oil, ginger, miso, ½ cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
- Step 2
Make the salad: In a small saucepan over medium-low heat, combine the sugar with ¼ cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
- Step 3
In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.
Private Notes
Comments
What is EVOO salad dressing?
I made this with my usual dressing proportions, about a third of the amount the recipe calls for. It was plenty. I also skipped the added sugar entirely. Very tasty recipe and a nice light dinner for a hot day with a filet of smoked trout on top.
Who needs added sugar? Do the apricots really need to be in sweetened water?
Great mix of flavors! Instead of rehydrating dried apricots, I just replaced the sugar with 1/4 cup apricot preserves in the dressing. I also reduced the oil and only used 1 lemon and still had leftover dressing.
This was delicious! I modified the recipe slightly: toasted cashews in a dry pan, used a splash of grape seed oil to char sugar snap peas for less than thirty seconds (I don’t like the texture when they’re cold), used grape seed oil in place of canola oil in the dressing, rehydrated apricots by omitting the sugar and pouring a cup of boiling hot water over them and let them sit. Used a mix of curly kale, lacinato kale, and romaine as I have all three growing in my garden. The result? A slightly sweet, crunchy, and totally satisfying salad that everyone enjoyed! I was hoping to have leftovers the next day but there were none! Will definitely make again!
I halved the dressing recipe to serve 3 and then only used half of that. The dressing was so strong, it ruined the salad. Too salty (given the feta) and probably too much ginger. Certainly no need to add additional salt along with the pepper. I couldn’t eat it. What a disappointment!