Snap Pea Feta Salad

Michal Frischman Recipe By
  • Cooking and Prep: 30 m
  • Serves: 6
  • Contains:

For those who are not huge fans of creamy dressings, the rich balsamic reduction in this recipe is a great option. A little goes a long way, so be sure to underdress it a bit, then toss and taste. You’d rather add another tablespoon or two at the end than have a mouth full of vinegar.

Ingredients (10)

Salad

Balsamic Reduction

Start Cooking

Prepare the Balsamic Reduction

  1. In a small saucepan over medium heat, heat the balsamic vinegar and honey until simmering.

  2. Allow the mixture to simmer until reduced by at least half, about 20 minutes or so, until it can coat the back of a spoon. It can be cooled down and stored to use for a later date, or used warm.

Saute the Peas

  1. Spray a medium frying pan with cooking spray and sauté about half of the sugar snap peas until they are bright green and starting to brown a bit, about seven minutes. Season with salt and pepper.  

  2. Meanwhile, slice the rest of the snap peas open lengthwise, so the pods are open and the peas are visible. Remove the sautéed peas from the pan and set aside.

Toast the Croutons

  1. Heat olive oil in the same pan and add the bread cubes. Cook until golden, about five to seven minutes, stirring occasionally. 

Assemble

  1. Arrange arugula on a platter or in a bowl, then add sautéed snap peas, raw sliced snap peas, microgreens, Feta cheese, and croutons. Drizzle balsamic reduction over to lightly dress.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP