Snap Pea and Carrot Salad

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A seasonal salad from Barbareño that pairs grilled snap peas with crisp carrots, herbs, and a savory vinaigrette. Finished with pistachios and goat cheese snow, it highlights contrast in texture and flavor.

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Prep Time:30

Cook Time:5

Freezing goat cheese:1

Total Time:1 35

Course: Salad

Cuisine: American

Keyword: Carrots, Goat Cheese, Pistachios, Snap Peas

Season: Spring

Servings: Servings

Calories: 632kcal

Author: Julian Martinez

Ingredients

Pistachio Relish

⅓ cup Santa Barbara Pistachio Co. shelled pistachios, toasted
⅓ cup olive oil
2 tablespoons shallots, minced
1 tablespoon apple cider vinegar
½ teaspoon salt

Urfa Pepper Vinaigrette

1 anchovy fillet
3 cloves garlic
2 tablespoons shallots, chopped
1½ tablespoons lemon juice
1½ tablespoons champagne vinegar
1½ tablespoons gochujang, or chili paste
2 teaspoons sugar
1 teaspoon dried Urfa pepper, or Aleppo pepper
1 teaspoon salt
2½ tablespoons grapeseed oil
2½ tablespoons olive oil

Goat Cheese Snow

4 ounces Drake Family Farms goat chevre, cut into 1-inch cubes and frozen

Salad and Assembly

1 pound sugar snap peas, strings removed
1 tablespoon olive oil
Salt
¼ cup mint leaves
1 shallot, thinly sliced
4 medium carrots, sliced very thinly with a mandoline or vegetable peeler and shocked in ice water
¼ cup snap peas, thinly sliced on the bias
2 tablespoons Urfa pepper Vinaigrette, see accompanying recipe
2 tablespoons Pistachio relish, see accompanying recipe
Coarse sea salt
¼ cup Santa Barbara Pistachio Co. pistachios, toasted and chopped
Goat cheese snow, see accompanying recipe

Instructions

For the Pistachio Relish

Pulse pistachios in a food processor until roughly chopped. While pulsing on and off, stream in the olive oil until incorporated but still textured. Transfer to a bowl and stir in shallots, apple cider vinegar and salt.

For the Urfa Pepper Vinaigrette

Mince anchovy and garlic together to form a paste. Add to a blender along with shallots, lemon juice, champagne vinegar, gochujang, sugar, Urfa pepper and salt. Blend until fully broken down. Slowly stream in the oils while blending on low until emulsified. Adjust seasoning to taste.

For the Goat Cheese Snow

Set up the cheese grater attachment on your food processor. Alternatively, a Microplane-style grater can be used. With the processor running, carefully put the frozen cheese cubes into the processor. It will likely be quite loud and you will need to use the plunger tool to press the cheese against the grater blade.
Process the cheese to create a fine dust like powder, catching it in a container. Freeze the goat cheese snow until ready to serve.

For the Salad and Assembly

Prepare a grill with a nice fire. In a bowl, toss the pound of snap peas with the olive oil. Season liberally with salt. Using a grill basket or grate, grill the snap peas over coals until lightly browned and softened, about 5 minutes. While cooking, make a simple salad of the shallots, mint, carrot ribbons (excess ice water removed), snap pea slices, and the Urfa Pepper Vinaigrette. Toss to coat. When the peas are done cooking, transfer to a bowl and dress with the Pistachio Relish. Season with salt as needed.
To plate, start by piling about half of the peas in a serving bowl, spread out across the bottom. Top with about ¾ of the carrot salad, aiming to create height as you plate. Top with the remaining carrot salad.
Finish with coarse sea salt, toasted pistachios, and plenty of Goat Cheese Snow over the top. (I like to cover the entire salad with the goat cheese snow.)

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