Oh, Snap (Pea)! Salad with Coconut Gremolata | Dorothy Lane Market

Oh, Snap (Pea)! Salad with Coconut Gremolata

PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • ⅓ cup vegetable oil
  • 1 medium shallot, thinly sliced into rings
  • ¼ cup unsweetened coconut flakes
  • ¼ cup fresh chives, chopped
  • 1 Tbsp finely grated lime zest
  • ½ cup mint leaves, divided
  • 1 tsp freshly ground black pepper
  • 1 lb sugar snap peas, halved
  • 2 cups pea shoots, torn into large pieces
  • 2 Tbsp fresh lime juice
  • 2 tsp fish sauce
  • 2 Tbsp fresh mint for garnish

INSTRUCTIONS

1
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.
2
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.
3
Add chives, lime zest, fried shallots, 3 Tbsp finely chopped mint, and toss; season with Kosher salt and pepper.
4
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.

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Oh, Snap (Pea)! Salad with Coconut Gremolata

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • ⅓ cup vegetable oil
  • 1 medium shallot, thinly sliced into rings
  • ¼ cup unsweetened coconut flakes
  • ¼ cup fresh chives, chopped
  • 1 Tbsp finely grated lime zest
  • ½ cup mint leaves, divided
  • 1 tsp freshly ground black pepper
  • 1 lb sugar snap peas, halved
  • 2 cups pea shoots, torn into large pieces
  • 2 Tbsp fresh lime juice
  • 2 tsp fish sauce
  • 2 Tbsp fresh mint for garnish

INSTRUCTIONS

1
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.
2
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.
3
Add chives, lime zest, fried shallots, 3 Tbsp finely chopped mint, and toss; season with Kosher salt and pepper.
4
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.

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