Kale and Sugar Snap Pea Salad

Name: Kale and Sugar Snap Pea Salad
Total time: 15 min
Ingredients: 3/4 cup canola oil; 1/2 cup peeled, chopped ginger; 1/4 cup miso paste; 1/2 cup rice vinegar, or as needed; Finely grated zest and juice of 2 lemons or limes; 1/4 cup sugar, or as needed; Coarse salt and black pepper; 2 tablespoons sugar; 6 to 8 dried apricots; 1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped; 2 cups sugar snap peas, stemmed; 4 ounces feta cheese, crumbled; 1/4 cup almonds, toasted and coarsely chopped; 2 tablespoons chopped fresh mint leaves, or as needed

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Total: 15 minutes

Servings: 4

Cost: $6.34 /serving

Author : Mark Bittman

ginger kale sugar snap peas

Instructions

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Step 1

Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 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.

Step 2

Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.

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.

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