You won’t find any vapors, gels, or foams at Union Square Café. What you will find on the white-clad tables and dark wood bar are dishes that come straight from the Greenmarket just steps from the restaurant. Repeated each year when the produce is at its peak, some dishes have developed a cult-like following that prompt phone calls and conversations that go something like this: “Is the BLT back on the menu yet?” No, the tomatoes aren’t quite ready yet. “I was here last week and need to have the snap pea salad again. It’s still on the menu, right?” Yes, for as long as we can find great peas.
Amazing sugar snap peas are all over the markets these days and the price has thankfully dropped from $7 a pound to a more modest $5, at least here in Manhattan. And so, until you have a chance to visit and experience the real thing, I give you our recipe.
Union Square Cafe Sugar Snap Pea Salad
Adapted ever so slightly from the recipe provided by Union Square Café. When peas are the star, it pays to take the time to choose them carefully. I see a lot of people grabbing up the beauties by the handful, but I actually pick them one by one, making sure each pod is unblemished, fat and taut. Make sure that the peas only get a quick dip in the boiling water for a very light blanche so that they keep their crunch.
- 1 T kosher salt
- 1 lb sugar snap peas, trimmed at each end
- ¼ C sliced spring onions (about 5-6)
- 2 T lemon juice
- 2 T Champagne or white wine vinegar
- ½ C extra virgin olive oil
- 2-3 T finely sliced mint
- 5 T grated Pecorino Romano or Parmesan cheese
- 2-3 t fleur de sel
- 1 t freshly ground black pepper
Plunge. Bring 3 quarts water to a boil in a large pot and add the kosher salt. Meanwhile, prepare an ice bath, filling a large bowl with ice and water. Cook the peas in the water for just 10 seconds. Drain the peas in a colander and immediately add them to the ice water. Remove the peas from the ice water after about 2 minutes. Drain well in the colander and gently pat dry with a paper towel.
Slice. Julienne the peas by cutting them on a sharp diagonal. Watch out for runaway peas.
Mix. Place the spring onions in a non-reactive bowl (I used glass) large enough to mix the pea salad. Pour in the lemon juice, vinegar, and olive oil. Add the peas, mint, 4 tablespoons of cheese, fleur de sel, and black pepper. Mix the salad, taste, and adjust the seasoning to your liking. Sprinkle with the remaining tablespoon of cheese, and serve.