Oh, Snap (Pea) Salad with Coconut Gremolata

1/3 cup vegetable oil
1 medium shallot, thinly sliced into rings
Kosher salt
¼ cup unsweetened coconut flakes
¼ cup fresh chives, chopped
1 Tbsp finely grated lime zest
½ cup mint leaves, divided
Freshly ground black pepper
1 lb sugar snap peas, halved
2 cups pea shoots (tendrils), torn into large pieces
2 Tbsp fresh lime juice
2 tsp fish sauce
Flaky sea salt
2 Tbsp fresh mint for garnish

Heat oil and shallots in a small saucepan over medium-high heat. Stir occasionally until golden brown and crisp, 5-8 minutes. Transfer shallots to paper towel; season with Kosher salt. Pour shallot oil into a small bowl; let cool.

To make gremolata, toast coconut in same saucepan over medium heat, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add chives, lime zest, fried shallots, 3 Tbsp finely chopped mint, and toss; season with Kosher salt and pepper. Toss snap peas, tendrils, lime juice, fish sauce, remaining torn mint leaves, and 3 Tbsp shallot oil in a medium bowl; season with sea salt and pepper. Let sit 5 minutes. Top with gremolata.

Makes 3-4 servings

Allergy Warning: Contains Fish

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