Stop by Executive Chef Ayesha Nurdjaja’s New York City restaurant Shukette in the spring, and you might just spot this stunning salad on the menu. “I can see people’s faces [in the restaurant] nodding at the vibrant delicious flavor of this dish,” she says.
Featuring a mix of fresh peas—English peas, sugar snap and snow peas—this bright, crunchy salad also celebrates the finest early spring produce. “The best part of spring, other than ditching the layers and heavy coats, is that the market explodes with all these amazing colorful ingredients to work with. Dishes get lighter and more simple to prepare, relying on radishes, asparagus, and peas,” she says.
A generous drizzle of zhoug—a Yemeni-style cilantro sauce that’s aromatic, spicy, and instantly boosts flavor—brings a playful, vibrant touch to the mix of veggies. The trio of peas stays crisp and sweet, and the zhoug coats every bite so the whole salad tastes lively, layered, and beautifully seasoned.
This lettuce-free salad is perfect for entertaining, but also deserves to be enjoyed on any given weeknight. Nurdjaja recommends prepping the peas and zhoug in advance, so the salad can comes together quickly when you’re ready to serve it.
“This vibrant salad features three pea varieties—sweet English peas, tender sugar snap peas, and crispy snow peas—alongside radishes and red onion. Everything gets dressed in a cilantro vinaigrette. I always have this on my menu to celebrate the arrival of spring.” —Ayesha Nurdjaja
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Ingredients
For the zhoug
1 clove garlic
1/2 serrano chile (seeded if desired)
1 large bunch cilantro (2 oz.)
3/4 tsp. ground cardamom (optional)
Kosher salt
1/2 cup olive oil
For the salad
Kosher salt
1/2 cup shelled fresh English peas or frozen sweet peas
9 oz. (3 cups) sugar snap peas
4 oz. (1 cup) snow peas
2 Tbsp. olive oil
4 tsp. fresh lemon juice, plus more as needed
1/4 medium red onion, very thinly sliced
2 small red radishes, thinly sliced
1/4 watermelon radish, quartered and thinly sliced
1/4 cup cilantro leaves
Directions
Step 1Make the zhoug: In blender, combine garlic, serrano chile, cilantro, cardamom, and 1/2 teaspoon kosher salt. Blend until finely chopped, about 1 minute, then scrape down sides. With blender running on low, slowly stream in olive oil until thick, chimichurri-like sauce forms. You will have about 3/4 cup; set aside.
Step 2In large pot, combine 4 quarts water with 1 cup salt and bring to a boil on high. Meanwhile, fill large bowl with 2 quarts water and stir in 1/2 cup salt; add 8 cups ice. Line sheet tray with paper towels and set aside.
Step 3If using fresh peas, add them to boiling water first. After 1 minute, add snap peas and boil with fresh peas 2 minutes more. Finally, add snow peas and frozen peas (if using). Boil together 1 minute more.
Step 4Using spider or slotted spoon, immediately scoop out all vegetables and plunge into prepared ice bath for exactly 2 minutes. Drain, then lay out on prepared sheet tray and pat dry. Use right away or refrigerate up to 2 hours.
Step 5Just before serving, in large bowl, whisk together oil, lemon juice, 3 tablespoons of the zhoug, and ¾ teaspoon salt. Add red onion to dressing.
Step 6Slice snow peas and snap peas into thirds on bias and add to dressing. Add half of radishes and toss everything together. Taste and adjust with salt and lemon juice as needed.
Step 7Pile salad onto serving platter. Scatter remaining radishes and cilantro leaves on top. Serve immediately.
Recipe Tip: The extra zhoug can be transferred to an airtight container. Drizzle a thin layer of olive oil on top to keep the sauce fresh. Cover and refrigerate up to 1 week, adding a fresh layer of oil each time you use some zhoug. It’s delicious over grilled meats or seafood and with vegetables.
Recipe courtesy of Ayesha Nurdjaja
NUTRITIONAL INFORMATION (per serving): About 184 calories, 13.5 g fat (2 g saturated), 0 mg cholesterol, 474 mg sodium, 12 g carbohydrates, 4 g fiber, 5.5 g sugar (0 g added sugar), 4 g protein
