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–+ servings

Lemon Honey Snap Pea Toast

5 | 2 reviews
This fork-and-knife is simple, fresh, and comes together in minutes. It covers my cravings for something both filling and light, and it's packed with nutrition and all the flavors of spring. The cheese adds some richness, and all you need is a really great finishing olive oil to bring it all together. And I vote for the darkest, most peppery olive oil you can find.
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2 servings

Equipment

Ingredients

  • 1 large lemon, for zest and juice
  • 2 large garlic cloves
  • 1 tablespoon honey
  • 2 tablespoons white wine vinegar
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 4 cups whole snap peas, about 12 ounces
  • 1 cup fresh basil leaves, loosely packed
  • 1 cup fresh mint leaves, loosely packed
  • 2 ounces pecorino romano or any salty, crumbly cheese of choice, see notes
  • 1/2 teaspoon flaky salt
  • Extra-virgin olive oil
  • 2 large slices of sourdough bread, toasted

Instructions 

  1. In a large bowl, zest in a teaspoon of lemon zest. Squeeze in the juice from the lemon, grate in the garlic cloves, add the honey, vinegar, a pinch of salt and a few cracks of black pepper. Whisk to combine.
  2. On a sharp diagonal, slice the snap peas into thin pieces. Add these directly to the bowl.
  3. Roughly tear up the basil and the mint, this will activate their aroma and flavor. Add this to the bowl as well. Give a few big tosses to mix everything.
  4. Either grate or crumble in the cheese. Sprinkle the salad with the flaky salt and do a few more big mixes.
  5. Drizzle the two toasts with a high-quality, peppery extra-virgin olive oil. Pile the salads on top (it will be quite tall!) and drizzle with more olive oil. Finish with a few cracks of black pepper if desired, and eat with a fork-and-knife.

Notes

This salad works wonderfully with any crumbly cheese you may have. A few I like to recommend are:
  • Ricotta salata
  • Feta (stored in brine)
  • Goat's cheese
  • Manchego