By Melissa Clark
Updated Oct. 17, 2023
- Total Time
- 20 minutes
- Rating
- 4(139)
- Notes
- Read community notes
In this unusual summer salad, funky, creamy Camembert and crisp, juicy sugar snap peas unite make a texturally complex and very flavorful dish. You can use any washed rind cheese here as long as it’s ripe enough to be spread on a plate. If you can’t find a gooey-centered cheese, you can substitute a creamy goat cheese instead. Pea shoots make an ideal garnish, echoing the flavor of the sugar snaps, but if you can’t get them, use any baby green or micro green in its place. If you want to work ahead, you can blanch the peas and mix up the dressing several hours ahead. But don’t combine the salad ingredients until just before serving. In this dish, freshness is key.
Featured in: Peas Love Cheese, and Vice Versa
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Ingredients
Yield:4 appetizer servings
- Salt and black pepper
- ½pound sugar snap peas, trimmed
- 1teaspoon minced green garlic or ½ teaspoon minced regular garlic
- 2tablespoons fresh lemon juice
- 2tablespoons extra-virgin olive oil, more for drizzling
- 4ounces pea shoots, ends trimmed, or use baby arugula or microgreens
- 10ounces ripe, runny Camembert (or another washed- rind cheese such as Époisses or vacherin)
- 1tablespoon finely chopped chervil or chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
308 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 17 grams protein; 608 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water. Drop peas into boiling water and cook until crisp-tender, about 1 minute; use a slotted spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a towel.
Step
2
In a small bowl, whisk together garlic and lemon juice. Season with salt and pepper. Whisk in oil. Add pea shoots or arugula and toss to coat.
Step
3
Scoop out runny cheese from inside rind and spoon onto four small plates, smoothing the cheese to cover most of the plate. Scatter snap peas on top of cheese. Drizzle with olive oil. Mound greens over peas. Sprinkle with chervil or chives and serve.
Ratings
4
out of 5
139
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Cooking Notes
Aerobic Grandma
Very good salad that the man likes, largely make-ahead ergo good for entertaining. Don't leave peas in ice bath too long or you'll never get them dry. Delicious even when I forgot to drizzle peas with oil. Second time used chevre instead of Camembert. Also good.
LindaL
The Camembert didn't really do it for me in this salad, although normally I love funky cheese. Next time I would try goat or feta cheese.
Seattle_JC
I made this recipe as directed, but did add a smidgen of dejon mustard to the dressing and topped it off with a few pan seared scallops. What an amazing fresh summer dish!!
D Malone
Made this dairy-free by substituting lemony white bean hummus for the funky cheese. Also added some asparagus I threw in the boiling water/ice water right after I removed the peas. No one missed the cheese! Simply a beautiful, fresh & super green hit!
Erin
Increased the oil to 2:1 vs. the lemon.
Shilpa
Unless I am very much mistaken, the cheese used in the video is the Jasper Hill Winnimere or Harbison.Having made this salad with the Harbison, it is absolutely delicious!
Jean
Delicious! We had it with polenta which was a great combo.
valerie
Used goat feta instead of Camembert and agrumato for olive oil. Fresh and delicious.
serena
I tried it with a gooey funky cheese but although I'm usually a huge fan of funky cheeses, i didn't go well with the snap peas. will probably try this again with goat cheese or feta next time
Colleen Dunn
I added a bit of dijon to the dressing, and it reminded me of French dressing, appropriate since the recipe calls for French cheese. Do make sure the cheese is ripe enough! My Whole Foods offered only 1 variety of Camembert, and it wasn’t quite soft enough to spread easily. I struggled with it anyway. The taste was marvelous though! This is a fresh and sublime dish.
LindaL
The Camembert didn't really do it for me in this salad, although normally I love funky cheese. Next time I would try goat or feta cheese.
Sue
One very thoughtful aspect of this inventive recipe is that the produce specified is probably in the farmers' market simultaneously. For me, that means very early summer. I thought that 4 ounces of pea shoots was too much. The pea shoots hardly weigh anything. I put in enough to make a nice jumble and thought that worked just fine. Delicious and so fresh tasting!
Aerobic Grandma
Very good salad that the man likes, largely make-ahead ergo good for entertaining. Don't leave peas in ice bath too long or you'll never get them dry. Delicious even when I forgot to drizzle peas with oil. Second time used chevre instead of Camembert. Also good.
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