Griddled Sugar Snap, Cannellini and Radicchio Salad
A colorful mix of sweet sugar snaps, spicy radicchio, crunchy romaine, and creamy beans, all held together with a zesty mustard vinaigrette. It’s quick, easy, and can be made ahead. Browning the sugar snap peas brings out their sweet flavor. Add blue or Parmesan cheese, and walnuts or pine nuts to turn this salad into a satisfying lunch dish. Be sure to save the dressing recipe for almost any salad. It keeps well in the fridge, so I always make a big batch.
Ingredients
Dijon Vinaigrette
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- Coarse kosher salt and freshly ground black pepper
Salad
- 1 15.5 oz can cannellini or Great Northern beans, rinsed and drained
- 10 ounces sugar snap peas
- 2 teaspoons extra-virgin olive oil
- ½ large head radicchio
- 1 romaine heart
Instructions
Dijon Vinaigrette
- Measure the mustard into a small bowl. Whisk in the vinegar. Very gradually whisk in the olive oil. (Whisking in the oil too quickly will cause the oil and vinegar to separate, whisking it in gradually will allow the dressing to emulsify into a homogenous sauce that will coat the salad beautifully.) Season to taste with salt and pepper.
Salad
- Drain the rinsed beans well, and then place in a medium bowl. Add about 2 tablespoons of the vinaigrette and mix. Let marinate while preparing the remaining ingredients.
- Remove the strings from the sugar snaps by breaking off the stem ends and pulling the strings down the flatter side. Place the stringed sugar snaps in a small bowl. Add 2 teaspoons of olive oil and sprinkle with salt and pepper. Toss to coat. Heat a heavy large skillet over medium-high heat. Add the sugar snaps and cook without stirring until they begin to brown on the first side. Using a spatula, turn the peas over. You don't need to turn each one individually. Cook until the second side starts to brown, about 2 minutes longer. Transfer the sugar snaps to the bowl with the beans.
- Cut the half radicchio head into 2 wedges and cut out the core. Cut crosswise into 1" wide pieces. Add to the sugar snaps. Cut about 2" off the leafy end of the romaine heart. Cut the remainder crosswise about 1" thick. Add to the bowl. Pour enough vinaigrette over the salad to season to taste. Toss to coat. Taste and adjust the salt, pepper and vinaigrette to taste.