This recipe appears in:Vegetarian: Peas and Carrots Salad with Goat Cheese and Almonds
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- 4 ounces fresh goat cheese
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon zest and 2 teaspoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/2 pound baby carrots, trimmed and peeled, handful of tender fronds reserved
- 1/2 pound fresh shell peas, shucked
- 1/2 pound sugar snap peas, string removed, cut on a bias into 1/2-inch pieces
- 1 teaspoon dijon mustard
- 2 teaspoons toasted pumpkin seed or walnut oil, plus more for drizzling
- 1/2 cup Marcona almonds, toasted and cut in half
- 4 teaspoons honey
Combine goat cheese, 2 tablespoon olive oil, and lemon zest in the bowl of a food processor. Process until smooth, about 15 seconds, scraping down sides as necessary. Season with salt and pepper and transfer to a small bowl. Store at room temperature until ready to use.
Bring a large pot of salted water to a boil and prepare an ice bath. Working with one vegetable at a time, blanch carrots, peas, and snap peas until just tender, about 3 minutes for the carrots and 2 minutes each for the peas and snap peas, transferring each to the ice bath to chill after blanching. Transfer chilled vegetables to a rimmed baking sheet lined with a clean kitchen towel or paper towels to dry carefully.
Combine mustard and lemon juice in large bowl. Slowly whisk in remaining tablespoon olive oil and 2 teaspoons toasted pumpkin seed or walnut oil. Season to taste with salt and pepper. Add dried vegetables and toss to coat.
To serve, smear some goat cheese onto each of four serving plates or one large platter. Top with salad. Sprinkle with toasted almonds. Drizzle with honey and a bit of toasted pumpkin seed or walnut oil. Rub carrot fronds in any dressing remaining in bowl and use to garnish. Serve immediately.