Kale and Sugar Snap Pea Salad

Recipe from Black Market

Adapted by Mark Bittman

Kale and Sugar Snap Pea Salad
Michael Kraus for The New York Times
Total Time
15 minutes
Rating
5(897)
Comments
Read comments

Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal. —Mark Bittman

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Ingredients

Yield:4 servings

    For the Dressing

    • ¾cup canola oil
    • ½cup peeled, chopped ginger
    • ¼cup miso paste
    • ½cup rice vinegar, or as needed
    • Finely grated zest and juice of 2 lemons or limes
    • ¼cup sugar, or as needed
    • Coarse salt and black pepper

    For the Salad

    • 2tablespoons sugar
    • 6 to 8dried apricots
    • 1medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
    • 2cups sugar snap peas, stemmed
    • 4ounces feta cheese, crumbled
    • ¼cup almonds, toasted and coarsely chopped
    • 2tablespoons chopped fresh mint leaves, or as needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

693 calories; 54 grams fat; 7 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 14 grams polyunsaturated fat; 47 grams carbohydrates; 8 grams dietary fiber; 30 grams sugars; 12 grams protein; 998 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: In a blender or food processor, combine the oil, ginger, miso, ½ cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.

  2. Step 2

    Make the salad: In a small saucepan over medium-low heat, combine the sugar with ¼ cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.

  3. Step 3

    In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.

Ratings

5 out of 5
897 user ratings
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Comments

Patricia C

What is EVOO salad dressing?

Eileen

I made this with my usual dressing proportions, about a third of the amount the recipe calls for. It was plenty. I also skipped the added sugar entirely. Very tasty recipe and a nice light dinner for a hot day with a filet of smoked trout on top.

Cathy

Who needs added sugar? Do the apricots really need to be in sweetened water?

Democritic

So this is one of those horrible "I made this recipe but did it differently" reviews so be warned. I thought I had everything for this on hand, except the miso and I figured I'd be fine. Come to find out I didn't have a lemon. Had a lime so I used that. Also discovered I didn't have any feta. I made 1/2 recipe of the dressing and it was fine without miso. I'm not sure about the lime, I think lemon would be better. I replaced the feta with goat cheese. It was wonderful. Will make make again!

JR

Daughter has a tree nut allergy so we subbed pumpkin seeds for almonds and also replaced dried apricots with a bunch of fresh blueberries. Excellent!

yt

I was mix and matching recipes to fit what I had in the kitchen; used this dressing, raw kale, and blistered snap peas. Cooking the peas was a texture preference but it was great for slightly wilting the kale and warming up the dressing so it stuck to everything. Croutons to mop up the extra. I'm not remotely claiming to have made the recipe listed here, but I'll definitely by using miso to add body to a vinaigrette again.

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Credits

Adapted from Black Market, Indianapolis

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