A good salad highlights all 5 taste senses. If you want a change from your usual green salad, this is a super easy salad to put together. Macerating the Craisins in the vinaigrette, softens them and adds complexity to the already chewy-tart-sweet flavor of the Craisins. The crunchy bitter toasted walnuts contrast perfectly to the Craisins and the crunchy sweet snow peas. The micro-greens add visual and nutritional value. I originally made this salad to accompany pan-seared lamb chops, but it will complement any rich meat or poultry dish. Enjoy!

Serves 4
Ingredients:

about 10 snow peas per person= 40 snow peas
6 tablespoons of toasted, chopped walnuts
4 tablespoons of macerated Craisins coarsely chopped
microgreens for garnish
a handful of curly, baby green lettuce or mixed greens (optional)
White Balsamic Vinaigrette

Method:
1. Make the vinaigrette: (makes 1 cup)
Using a whisk or fork, vigorously whisk together (see Note)

¼ cup white balsamic vinegar (or white wine vinegar)
¾ cup olive oil
1 tablespoon minced shallot (optional)
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
¼-½ teaspoon sugar (optional) if the vinaigrette is too acidy for your taste

*Note: you can throw all the ingredients into a Magic Bullet to emulsify the oil and mix the ingredients, or put all the ingredients into a jar with a tight-fitting cap and shake vigorously until well mixed.

2. Macerate the Craisins:
Cover ¼ cup of Craisins with the vinaigrette and macerate for at least an hour to soften the Craisins.

3. Toast the walnuts:
Use either a toaster oven or skillet on your stove-top and toast the walnuts to intensify the flavor; allow to cool before adding to the salad.

4. Steam the snow peas for about 1 minute until bright green and crisp-tender. Immediately rinse them in cold water to retain the color and prevent them from over-cooking.

5. Assemble the salad:
Arrange the snow peas (and greens if using) on individual salad plates.
Sprinkle with walnuts, Craisins, and microgreens.
Add coarsely ground black pepper to taste.
Dress with the vinaigrette to individual taste.

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The Connecticut River Valley has some of the richest soil in the country and a vibrant farm-to-table community with a bounty of seasonal fresh produce. Soon the sweet corn and tomatoes and other fresh produce will be in and we will feast. This is a quick, simple, delicious side dish I made for Grilled Lamb with Mint and Parsley Sauce, but it will work with any meat, chicken, or fish dish.

4 servings
Ingredients:

1 cup cherry tomatoes cut in half
a scant 1/4 cup extra virgin olive oil
½ cup corn kernels (fresh off the cob are sweeter, but frozen will work)
½ cup snow peas cut in 1-inch lengths (or fresh peas from the garden)
2 tablespoons thinly sliced basil (or cilantro)
2 tablespoons fresh lemon juice
2 teaspoon lemon zest
1 teaspoon thinly sliced scallion (white part)
1 teaspoon finely chopped Cubanelle pepper (or other mild fruity chile pepper; optional)
3 dashes Tabasco or other hot sauce (more if you want spicy heat)
¼ teaspoon salt; 1/8 teaspoon black pepper or to taste
See *Note

Preparation:

Bring a large pot of water to a boil. Blanch corn for 2 minutes. Cool, then remove kernels from the cob.
Blanch the snow peas for 30 seconds. Drain and rinse immediately in cold water; drain and pat dry.
In a small bowl, combine kernels, tomato, snow peas, basil, lemon juice, Tabasco, and salt and pepper to taste, and toss lightly. Set aside for at least a half-hour for the flavors to meld.

*Note: Add a ½ cup of cooked orzo and 2-3 tablespoons of Feta cheese to make a more complete vegetarian meal.

*Note: add ½ a pound of medium size shrimp or lump crab meat to make a light meal.

https://cooking.nytimes.com/recipes/12784-tomato-steaks-with-crab-corn-relish by John Willoughby and Chris Schlesinger

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Snow Peas Salad with Walnuts and Craisins →

Corn Tomato and Snow Peas Salad