Spring Snap Pea Salad

This spring snap pea salad with brown butter and herbs should be your go-to until summer. It’s sweet, bright and herbal yet comforting thanks to the secret ingredient: brown butter peas.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Snack

Keyword: Salad, Spring

Skill: beginner

Servings:

Calories: 115kcal

Ingredients

1 cups fresh shelled peas
2.5 tbsp butter
2 cups bias cut sugar snap peas
.5 cups shaved fresh fennel
.25 cups shaved radishes
juice of 1/2 a lemon
.5 tbsp extra virgin olive oil
1 tbsp chopped fresh dill
1 tbsp fresh mint
.5 tbsp chopped fresh tarragon
freshly ground pepper
pinch of Maldon salt

Instructions

Prepare a bowl with ice and water.
Heat a few cups of water in a small pan on the stove. Bring to a boil and drop in freshly shelled peas for one to two minutes. Use a slotted spoon or sieve and remove peas, dropping into ice water.
In a small pan on the stove over low heat, add butter and melt. Swirl pan occasionally. After several minutes, butter will begin to brown. Remove from stove and toss peas.
Add snap peas, fennel, and radishes to a platter. Drizzle with lemon juice and olive oil.
Add brown buttered peas.
Top with herbs, salt and pepper. Serve immediately.

Nutrition