Recipes Salad:

Grilled Sugar Snap Peas, Radish, and Pecorino Vinaigrette

Chef Dan Kluger
Grilled Sugar Snap Peas, Radish, and Pecorino Vinaigrette


Pecorino Vinaigrette: (Yield: ¾ Qt)

  • 1/4 cup buttermilk
  • 1/4 cup Sparrow Lane Champagne vinegar
  • 3 tablespoons lemon juice, freshly squeezed and strained
  • 4 tablespoons California Olive Ranch Arbequina Olive Oil
  • 1/4 cup Pecorino, roughly chopped
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, finely ground

Blanched Sugar Snap Peas:

  • 4 cups sugar snap peas
  • 1 gallon water
  • 2 cups salt

Charred Sugar Snap Peas:

  • 4 cups sugar snap peas
  • 1 teaspoon salt
  • 1/4 cup olive oil

The Rest:

  • 1 cup mixed charred and blanched sugar snaps
  • 1 oz. Pecorino vinaigrette
  • 1 tablespoon radish, washed, quartered, and cut on a bias
  • 1/2 cup baby romaine, washed well, cut in half through the rib, and cut into 1-inch pieces
  • 1 tablespoon fines herbs
  • 1 tablespoon Pecorino
  • Sea salt
  • Black pepper

The Prep

  1. To make the Pecorino vinaigrette, combine vinaigrette ingredients in blender and purée until well incorporated.
  2. To make the blanched sugar snap peas, bring the water and salt to a boil. When the water is boiling, drop in the sugar snap peas, blanch for 10 seconds, and then shock in ice water.
  3. To make the charred sugar snap peas, make sure the grill is very hot (but not flaming), and place a wire rack on top of the grill. Toss the sugar snap peas in the oil and the salt and char on the wire rack. Cool down immediately on a sheet tray lined with parchment.
  4. On a serving plate, place the romaine on the bottom of the plate. Top with the sugar snap peas, drizzle with the dressing, and top with radishes, grated pecorino, and fines herbs. Finish with sea salt and black pepper.
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