Crisp, crunchy, tangy, and refreshing, this superstar of the salad recipes offers layered flavors and textures. It is a show-stealer even without the sieved egg garnish. But that finishing touch, which requires you to boil eggs in advance, does take it over the top.
Shaved Snap Pea Salad with Toasted Almonds and Whole Citrus Vinaigrette
For the Vinaigrette:
- 1-1/2 Meyer lemons, unpeeled
- 1/4 lime, unpeeled
- 1/2 orange, unpeeled
- 1 teaspoon minced shallot
- 1 cup extra-virgin olive oil
For the Salad:
- 2 hard-boiled eggs, cooled and peeled
- 6 tablespoons fried and salted Marcona almonds, available at gourmet grocers
- 2 cups sugar snap peas, trimmed and sliced thinly lengthwise
- 4 tablespoons grated pecorino cheese
- Beet (aka Bull’s Blood) micro greens, for garnish (optional)
Preheat the oven to 350°F. Make the vinaigrette: In a juicer, juice the lemons, lime, and orange. Transfer the citrus to a small bowl, add the shallot, and slowly whisk in the olive oil. Refrigerate.
Make the salad: Separate the whites and yolks of the hard-boiled eggs. Sieve or grate each separately and refrigerate separately.
In a food processor or with a knife, chop the almonds into small pieces, spread them on a baking pan, and toast in the oven for 8 to 10 minutes or until golden brown. Cool. Set aside 4 tablespoons of the nuts. In a spice grinder or food processor, grind the remaining 2 tablespoons into a sandy powder.
In a large mixing bowl, toss together the snap peas, chopped and ground almonds, pecorino cheese, 3/4 cup vinaigrette, and pepper to taste. Transfer to a platter. Top with 4 teaspoons each of the sieved whites and yolks and a sprinkle of micro greens and serve.
Photography Aubrie Pick