Snow Pea & Nectarine Salad with Grana Padano & Pistachios

Snow Pea & Nectarine Salad

with Grana Padano & Pistachios

15 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. This vibrant, seasonal side combines crisp snow peas and sweet nectarine marinated with tangy vinegar and fresh mint. It's all finished with a garnish of roasted pistachios and Grana Padano cheese for pleasant crunch and salty flavor in each bite.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    220 Cals (est.)
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fresh
ingredients
Snow Pea & Nectarine Salad with Grana Padano & Pistachios
Title
  • ½ lb Snow Peas
  • 1 Nectarine
  • 1 bunch Mint
  • 0.7 oz Grana Padano Cheese
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Roasted Pistachios
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the mint leaves off the stems. In a large bowl, combine the vinegar, half the mint leaves (tearing just before adding), and 1 tablespoon of olive oil. Stir to combine. Halve and pit the nectarine; cut lengthwise into 1/4-inch-thick pieces. Transfer to the bowl of mint-vinegar mixture. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the pistachios

2 Blanch the snow peas & make the salad

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the snow peas to the pot of boiling water. Cook 1 to 3 minutes, or until bright green and slightly tender. Drain the peas and immediately transfer to the bowl of ice water; let stand until cool. Once cooled, drain thoroughly; pat dry with paper towels. Transfer to the bowl of marinated nectarine. Season with salt and pepper; toss to combine.

3 Serve your dish

Serve the salad garnished with the chopped pistachios, remaining mint leaves (tearing just before adding), and cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the mint leaves off the stems. In a large bowl, combine the vinegar, half the mint leaves (tearing just before adding), and 1 tablespoon of olive oil. Stir to combine. Halve and pit the nectarine; cut lengthwise into 1/4-inch-thick pieces. Transfer to the bowl of mint-vinegar mixture. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the pistachios

2 Blanch the snow peas & make the salad

Fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the snow peas to the pot of boiling water. Cook 1 to 3 minutes, or until bright green and slightly tender. Drain the peas and immediately transfer to the bowl of ice water; let stand until cool. Once cooled, drain thoroughly; pat dry with paper towels. Transfer to the bowl of marinated nectarine. Season with salt and pepper; toss to combine.

3 Serve your dish

Serve the salad garnished with the chopped pistachios, remaining mint leaves (tearing just before adding), and cheese (crumbling before adding). Enjoy!

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