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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
Author Michael Chiarello

Ingredients

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)

Instructions

  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.