Food & Wine USA - (06)June 2020

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44 JUNE 2020

Sugar Snap Pea Salad

TOTAL 30 MIN; SERVES 6

Sweet sugar snap peas give this light

summer salad from Ivan Conill’s Branch

Line in Boston a satisfying crunch, while

whole-milk ricotta adds heft with its mild,

creamy richness. Shredded rotisserie

chicken may be omitted for a vegetarian

version or substituted with flaked hot

smoked salmon.

1 / 2 cup extra-virgin olive oil

1 / 4 cup Chardonnay vinegar or other

white wine vinegar

2 tsp. grated lemon zest plus 2 Tbsp.

fresh lemon juice

2 tsp. minced shallot

1 tsp. honey

1 lb. fresh sugar snap peas (about 7

cups)

3 cups shredded rotisserie chicken

1 cup high-quality whole-milk ricotta

cheese (such as Galbani)

1 / 2 cup thinly sliced red onion, rinsed

in cold water and patted dry

1 cup packed fresh mint leaves

13 / 4 tsp. kosher salt

1 / 2 tsp. black pepper

1 / 2 cup toasted sliced almonds

1. Whisk together oil, Chardonnay vinegar,
   lemon zest and juice, shallot, and honey in
   a large bowl.


2. Thinly slice snap peas lengthwise
   (about 4 slices each). Add snap peas,
   chicken, ricotta, and onion to dressing in
   bowl. Tear mint leaves directly into bowl.
   Sprinkle with salt and pepper. Stir salad
   until well combined. Sprinkle with
   almonds. —IVAN CONILL, BRANCH LINE,
   BOSTON
   MAKE AHEAD Salad may be covered and
   stored in refrigerator up to 2 days.
   WINE Herbal, crisp GrŸner Veltliner: 2018
   BrŸndlmayer Kamptal Terrassen

Hot Takes Quick and easy riffs on

our favorite restaurant dishes

CHEF INSPIRED

FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CHRISTINE KEELY

photography by GREG DUPREE

FW_0620_Handbook.indd 44 FINAL 4/16/20 11:42 AM