Well, it seems like I’m finally over the flu. I actually craved, made, and ate quesadillas tonight without once dry heaving. And I’ve downgraded from feeling like a bear is sitting on me to just feeling like a small bear cub is hanging from each limb.
We’ve spent the last couple of days recovering, throwing out a bunch of produce that went bad from extended disuse and sanitizing every centimeter of our house. Owen’s a bit sniffly still, but otherwise we’re off and running doing exciting normal-life things like paying bills.
Before getting sick, I had made this simple pea and kohlrabi salad for a potluck we were supposed to go to. But things got a little late, and Owen fell apart, so I stayed home and put him to bed, while Eric took this dish to share. Fortunately, I saved some for myself and had an easy dinner once Owen was asleep, but I’m kind of regretting not setting aside some more for myself.
This salad makes a great summer dinner, maybe paired with a crusty baguette and white wine. Minimal stove time, crisp, and refreshing. You basically barely cook pea pods, cool them, and then add them to thinly sliced kohlrabi pieces. The original recipe had radishes in the mix, which I thought might be a little too strong. Kohlrabi’s a great radish substitute when you’re looking for something more mild.
This summer freshness is tossed together with feta in a dressing made simply of lemon juice, lemon zest, olive oil, white wine vinegar, and mint. The result is a simple flavor that you kind of keep going back to with a fork long after dinner’s done.
(recipe adapted from Bon Appétit ) (yields 6-8 servings or a large bowl-full)
I adapted this recipe by replacing radishes with kohlrabi. Additionally, the original recipe called for sumac, a lemony spice, so I just used lemon zest in its place. I can't recommend not skimping on the mint highly enough; it brought everything together perfectly!
1 1/2 lbs. sugar snap peas, trimmed and stringed
(large bowl ice water)*
large pinch of Kosher salt
1 kohlrabi, stems removed, THINLY sliced and cut into 1-inch pieces
4 oz.feta, crumbled
3 tbsp. extra-virgin olive oil
1 tbsp. (or more) fresh lemon juice
1 tsp. white wine vinegar
zest of 1 lemon, (1 tsp. set aside)
Ground white pepper to taste (black pepper works too if you don't have it on hand)
3-4 tbsp. coarsely chopped fresh mint
*rather than waste a bunch of ice, I like to set a bowl half-filled with water into the freezer a few hours ahead of time. Then, I just add cold water to the top when I'm ready to ice-bath my cooked veggies.
Prepare a large bowl of ice water (see note above for tip on not wasting ice!).
Bring a large pot of boiling water along with a large pinch of Kosher salt to a rolling boil. Add your pea pods, cover, and boil for just 2 minutes (no more!) until tender-crisp and bright green.
Immediately drain and pour the peas into the ice water. Allow to sit until very cool.
Prepare your dressing by whisking together the olive oil, lemon juice, vinegar, and 1 tsp. (ONLY) lemon zest. Set aside.
When peas are cool, rough chop into 1-inch pieces or so. Mix together with the kohlrabi and feta. This portion can be made a day ahead, covered, and kept in the fridge. If making ahead, keep dressing out of the fridge and in a tightly covered container on the counter.
Just before serving, whisk the dressing ingredients to combine. The pour over the pea, kohlrabi, and feta. Season with pepper to taste, then garnish with fresh chopped mint and remaining lemon zest.
Leftovers can be stored in the fridge, just let the salad sit out for 10 minutes before serving again so that the dressing has time to unsolidify and can be mixed in.