… It’s CSA season! We’re actually three weeks in at this point and have, as usual, been enjoying lots of greens, spring onions, turnips, radishes, and herbs. This week, too, the crunchiest, sweetest snap peas arrived, and I immediately thought of this Bon Appetit snap pea salad, which I made last year, but never got around to sharing here. Now’s the time to make it. What’s most interesting to me about this salad is its assembly: You toss slivered snap peas with lemon zest, salt, and olive oil, but no acid. All of the acid comes from the dressing, a mix of buttermilk, yogurt, fresh lemon juice, and garlic. You don’t ever toss the dressing with the snap peas, rather you heap the snap peas atop the dressing. As you serve, the dressing and peas unite. It’s unconventional but it works, and there’s something about the crisp snap peas with the cool, tangy dressing that just tastes so good. It’s especially delicious aside grilled bread … something to think about if you’re breaking out the grill next week. Wanting to put to use the summer squash, spring onions, and basil from this week’s CSA, I added those to the mix. The verdict: delicious, but the snap peas are essential because they remain crisp and provide that necessary texture. The summer squash, once salted, begins relaxing, and while I wouldn’t hesitate to make the salad again with each of these elements, it’s truly special with the snap peas. In sum: use what you have on hand, but if you don’t have anything, buy snap peas.
CSA Season is Here | Let’s Review
It’s not too late to join a CSA! Roxbury Farm CSA is still accepting new members. Read more about CSAs here and find one here. Not pictured: the mandoline! I DID NOT slice this zucchini with that knife. Used my favorite Benriner Mandoline. 5 from 6 reviews You can use other vegetables in addition to the snap peas in this salad. I’ve had success with summer squash and spring onions. That said, the snap peas are essential because they retain their crispness, and their crunchy texture is essential.
