Ingredients:

  • 1 tbsp finely grated lemon zest (5g)
  • 4 tbsp fresh lemon juice (60 ml)
  • 1/4 cup Extra Virgin Olive Oil (EVOO) (60 ml)
  • 1 tsp Dijon mustard (5 ml)
  • 1 tsp liquid sweetener (honey or maple syrup)
  • 1/2 tsp fresh thyme leaves, finely chopped (2g)
  • 1/4 tsp fine sea salt (1.5g)
  • Freshly ground black pepper, to taste
  • 1 lb fresh sugar snap peas (approx. 450 g), trimmed
  • 2 cups mixed leafy greens (e.g., baby spinach or arugula/rocket) (100 g)
  • 1/2 cup radishes, thinly sliced (50 g)
  • 1/4 cup shelled pistachios or sliced almonds (30 g), lightly toasted
  • 2 tbsp fresh mint, roughly chopped (10 g)
  • 1 oz shaved Parmesan or Pecorino cheese (optional) (30 g)

Instructions:

  1. Combine Wet Ingredients: In a medium bowl, whisk together the lemon juice, Dijon mustard, sweetener (honey/maple), thyme, and the fine sea salt and pepper.
  2. Emulsify: Slowly stream in the Extra Virgin Olive Oil while vigorously whisking. Continue until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning—it should be bright and tangy. Set aside.
  3. Prep the Ice Bath: Fill a large bowl with ice water and place it next to the stove. This is critical for locking in the vibrant green colour.
  4. Blanch the Peas: Bring a pot of salted water to a rolling boil. Add the trimmed snap peas and cook for precisely 60–90 seconds.
  5. Shock and Cool: Immediately drain the snap peas using a sieve and plunge them straight into the ice bath. Chill completely for 5 minutes.
  6. Dry Thoroughly: Drain the peas from the ice bath. Use a salad spinner or lay them out on a clean tea towel to ensure they are completely dry.
  7. Toast Nuts (if not pre-toasted): Briefly toast the pistachios or almonds in a dry pan over medium heat until fragrant (about 2-3 minutes). Set aside.
  8. Combine Salad Elements: In a large mixing bowl, gently combine the cooled, dried snap peas, the leafy greens (if using), the sliced radishes, and the chopped fresh mint.
  9. Dress and Finish: Drizzle about three-quarters of the vinaigrette over the salad components. Toss gently until just coated.
  10. Serve: Transfer the salad to a serving platter. Garnish with the toasted nuts and the shaved Parmesan (if using). Serve immediately, reserving the remaining dressing on the side for those who like an extra zing.