Asparagus and sugar snap pea salad with pear pickle is a delicious salad of in season spring vegetables made tasty with pears pickled with cardamom and ginger. I’m loving eating whole sugar snap peas – they are so sweet and crunchy and add a lovely texture to this dish. Asparagus is in season and so delicious with pear pickles.
The dressing is made from the pear pickle brine, olive oil, salt, pepper, mustard and fresh dill. Making salad dressings is a great way to use up pickle brine: loaded with intensified flavours from pickling and aging. This sweet spicy brine with cardamom and ginger is beautiful with sweet sugar snap peas and new season asparagus.
This salad is yummy solo or with hard boiled eggs. Perfect for a wholesome snack, a light lunch or as a side dish for dinner with other veggies.
Asparagus and sugar snap pea salad with pear picklePrint Recipe
- Salad: 1 bunch of asparagus
- 2 handfuls sugar snap peas
- Flakes of Parmesan cheese
- Slices of pear pickle
- Dressing: 2 dessert spoons of pear pickle brine
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill
Salad: Wash the asparagus and remove the hard woody ends
Blanch in boiling water for 1-2 minutes and then refresh with cold water
Remove the ends and hard outer strings from the sugar snap peas
Add the peas and asparagus to a small bowl
Add the flakes of Parmesan – you can make these with a vegetable peeler
Add the slices of pear pickle
Dressing: Mix the pickle brine, olive oil, salt and pepper, mustard and chopped dill in a small bowl
Add the dressing to the salad
Enjoy with hard boiled eggs