Over at Le Culinary Creusette, my sister had challenged her readers a week ago to make her sugar snap pea salad better. My first thoughts were to keep it simple. Radishes work best in my opinion with creamy things- on buttered bread, or with a mayo based dressing so I left them out. Same with the sumac, because its something I simply didn't have. I thought some sweetly spiced curry almonds would mesh well, and also provide a different kind of crunch against the peas, and kept the ricotta salata for a sharp creaminess. I made my vinaigrette with champagne vinegar instead of white wine, and threw some curry powder in that to tie it all together. I wish I had some butter lettuce or another vegetable but it wasn't necessarily something I missed. The result... not bad. Easily a good lunch salad or appetizer. Or perfect for a night spent nursing a sunburn after a long, hot, weekend at the beach.
Sugar Snap Pea Salad
1/2 lb. sugar snap peas, trimmed with string removed and cut in half on a bias
2 oz. ricotta salata, crumbled
1/2 tsp. champagne vinegar
1/2 Tbl. olive oil
2-3 shakes of curry powder
Salt and pepper to taste
1. Bring a pot of water to boil. Add sugar snap peas and let blanch for 2-3 minutes. Remove and shock with ice water. Trim and set aside.
2. In a bowl whisk in curry and vinegar. Slowly whisk in the olive oil. Taste for salt. Pour over the peas and crumbled ricotta salata and toss well. Add the curried almonds.