— · Sides
Kale and Sugar Snap Pea Salad
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.
Ingredients
Serves 4- --- Dressing ---
- ¾ cupcanola oil
- ½ cuppeeled, chopped ginger
- ¼ cupmiso paste
- ½ cuprice vinegar, or as needed
- Finely grated zest and juice of 2 lemons or limes
- ¼ cupsugar, or as needed
- Coarse salt and black pepper
- --- Salad ---
- 2 tbspsugar
- 6to 8 dried apricots
- 1 mediumbunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
- 2 cupssugar snap peas, stemmed
- 4 ozfeta cheese, crumbled
- ¼ cupalmonds, toasted and coarsely chopped
- 2 tbspchopped fresh mint leaves, or as needed
Method
- 01
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. Note: Recipe makes more dressing than needed; store extra in fridge.
- 02
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.
- 03
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.