Kale and Sugar Snap Pea Salad

Looking for a salad that doesn’t weep, wilt or lose its vibrant color, consider the kale and sugar snap pea salad. This salad can stay on the picnic table, by the pool or on the kitchen counter for a few hours, as I have done, without looking sorry.

The farmers markets are full of kale of all kinds and the freshest snap pea. I grab one bag of each. Make the dressing in the Vitamix. Minutes later, I start hand-massaging the chopped kale leaves gently in a large bowl. Gradually, the kale seems to lose its stiffness while becoming soft and relaxed with each touch.

I prefer the sugar snap pea briefly cooked. So I blanch them for a minute or so and toss them in the bowl with the kale.

The orange tone of dry apricots is appealing in a sea of green. Whether dry or fresh apricots or other stone fruits, they invariably bring fruitiness to the party. Alternatively, try slices of fresh orange, if you’d like. Nothing you add, nor subtract, will fundamentally alter the character of this salad. Sturdy, forgiving and healthful! A keeper, for sure, whenever you get your hands on fresh kale and sugar snap pea.

There is an interesting story that goes with this salad which comes from Mark Bittman. You know how our healthy eating tends to go down the drain while we travel. Notably, Bittman brings us some good news: restaurant meals across the country are going green and getting rave reviews. Quoting the New York Times:

Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.

Print Recipe

Kale and Sugar Snap Pea Salad

Serves: 4

Ingredients

• FOR THE DRESSING
• ¾ cup canola oil
• ½ cup peeled, chopped ginger
• ¼ cup miso paste
• ½ cup rice vinegar, or as needed
• Finely grated zest and juice of 2 lemons or limes
• ¼ cup sugar, or as needed
• Coarse salt and black pepper
• FOR THE SALAD
• 2 tablespoons sugar
• 6 to 8 dried apricots
• 1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
• 2 cups sugar snap peas, stemmed
• 4 ounces feta cheese, crumbled
• ¼ cup almonds, toasted and coarsely chopped
• 2 tablespoons chopped fresh mint leaves, or as needed

Instructions

1

Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.

2

Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.

3

In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.

Notes

https://cooking.nytimes.com/recipes/12575-kale-and-sugar-snap-pea-salad?action=click&module=Recirculation%20Band%20Recipe%20Card®ion=More%20from%20More%20Salad%20Recipes&pgType=recipedetails&rank=3