For the vinaigrette

  • 1 small shallot – skinned and quartered
  • 1 small garlic clove – skinned
  • 1 teaspoon finely grated fresh ginger root (use a microplane grater)
  • 1 teaspoon Madras curry powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne
  • 1/4 teaspoon sea salt or to taste
  • 1 tablespoon aged sherry vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 5 tablespoons extra virgin olive oil

For the salad

  • 1 tablespoon sea salt for the blanching water
  • 1 1/4 lbs (565 g) sugar snap peas – stem end trimmed
  • 6 medium leaves Boston lettuce
  • 2 oz (55 g) pea microgreens (or trimmed pea sprouts)
  • To make the vinaigrette — Place all ingredients in the bowl of a food processor or blender. Process until very smooth, about 30 seconds. Transfer to a bowl and set aside.
  • To blanch the peas — Fill a large bowl with cold water and several ice cubes. Set aside. Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the sugar snap peas. Blanch the peas for 3 minutes until tender, but still crunchy. Drain and transfer to the ice water bath until cool. Drain on paper towels and set aside.
  • To assemble the salad – Place a lettuce leaf in the center of each plate. Place a few sugar snap peas in the center of the leaf. Top with a small amount of the pea microgreens. Repeat until both peas and microgreens have been used up. Drizzle with the vinaigrette and serve.


  • 160CALORIES, SODIUM 1280mg, FAT 11g, PROTEIN 4g, CARBS 12g, FIBER 3g