Snap Pea Salad

Photo by Gabrielle Lurie for The San Francisco Chronicle

from The San Francisco Chronicle

submitted by Jan Chernoff

preparation time: 30 to 40 minutes plus marinating time

serves 8

1 medium yellow onion, finely chopped

1 cup squeezed lime juice, divided

Kosher salt and ground pepper

1 pound sugar snap peas, cleaned and with strings removed

1 bunch cilantro

1 serrano chile, seeded

1 inch ginger, peeled and chopped

2 tablespoons chaat masala

½ cup olive oil

2 Roma tomatoes, chopped

Toss the onions, ½ cup lime juice and a pinch of salt and pepper in a medium sized bowl. Let the onions marinate several hours or overnight.

Blanch the snap peas for 30 to 40 seconds in boiling water, then immediately drain and put in a bowl of salted iced water for five minutes. Drain and dry the peas then cut into lengthwise halves.

Divide the cilantro in two equal portions.  Then take a few leaves from one for garnish. Chop one portion of the cilantro. Combine the other portion of the cilantro in a blender along with ½ cup of lime juice, serrano chile, ginger, olive oil, and chaat masala. Blend into a smooth purée. Season to taste with salt and pepper.

In a large mixing bowl, combine the snap peas, marinated onions, Roma tomatoes, and the rest of the chopped cilantro. Add the dressing, tossing to combine, and adjust seasoning with more salt and pepper.

The chaat masala really gives this salad a nice bite.

This salad pairs well with the Grilled Lamb ShoulderChops.