Shaved Snap Pea Salad with Toasted Almonds and Whole Citrus Vinaigrette

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.

4 from 1 vote

Shaved Snap Pea Salad with Toasted Almonds and Whole Citrus Vinaigrette

If you don’t have a juicer for the vinaigrette, slice the lemon into wedges and blend it in a powerful blender with only the juice of the lime and orange and the remaining dressing ingredients; extras can be stored in the fridge for up to 1 week.
Servings 6


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)


  1. 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.
  2. Make the salad: Separate the whites and yolks of the hard-boiled eggs. Sieve or grate each separately and refrigerate separately.
  3. 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.
  4. 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

5 Comments on “Shaved Snap Pea Salad with Toasted Almonds and Whole Citrus Vinaigrette”

  1. The link does not take me to the recipes that are in the email. Wish it did.

  2. 4 stars
    This recipe was a hit, in part due to changes I made – dressing: too oily before I had poured the entire 1 c. in so I stopped, added more lemon but still not good, maybe better this morning? So used an excellent basalmic vinegrette I had on hand.
    eggs: left off, but I think would be good.
    almonds: used raw almonds
    micro greens: used a bed of baby lettuce and a bit of kale torn small

  3. We liked this recipe as I had tweaked it noted above that we are having it for Christmas dinner. I’d like to do the pea shaving the day before, is that advisable?

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