← All recipes
American · Salad
Crunchy Snap Pea Salad with Pickled Cherries
A raw, crunchy salad of halved sugar snap peas, pickled cherries, red-skin peanuts and crisped scallions, sharpened with the cherry pickling liquid, basil and chile flakes, then served lightly chilled.
- YieldServes 4
- Hands-on16 min
- Total44 min
- Difficulty
Ingredients
- 450 gsugar snap peas, strings pulled off, cut in half on an angle
- 1 cuppickled cherries, a generous cup, drained
- 145 gredskin (Spanish) peanuts, about 1 cup
- 1 bunchscallions, trimmed (including 1 cm off the green tops), thinly sliced on a sharp angle, soaked in ice water for 20 minutes, drained well
- 60 mlpickling juice from the cherries, 1/4 cup
- 10 gbasil leaves, 1 small handful
- 1 tspdried chile flakes
- to tastekosher salt
- to tastefreshly ground black pepper, especially generous
- 60 mlextra-virgin olive oil, 1/4 cup
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.