My Latest Snap Pea Salad Obsession is this Green Goddess Snap Pea Corn Quinoa and Lentil Salad

This Green Goddess Snap Pea Corn Quinoa and Lentil Salad just screams late spring/early summer. Or as I like to call it, “blanch and shock season”, brought to you by the one utensil who carries late spring on her back: the spider strainer. This is the time of year when snap peas are literally bursting at the seams with flavor and a quick dip in boiling water followed by an ice bath is all that’s required to make them shine. 

As for the dressing, most people think “Green Goddess” is just a catch-all for any green dressing, but it’s actually a formula. The original version contains anchovies, capers, and a sharp trio of parsley, chives, and tarragon in a mayo base. I ditched the mayo, using garlic and Dijon to create a thick and stable emulsion that is briny, bright, and absolutely craveable. P.S. you can totally make it vegan by omitting the anchovy and adding a little more capers.

Important Step: How to Blanch and Shock Veggies

What does it meant to blanch and shock veggies?

Blanching and shocking is a 2-step culinary technique where veggies are placed in boiling salted water (“blanched”) for typically 30-60 seconds then immediately transferred to an ice bath made of just ice and water using a spider strainer to stop the cooking (this is the “shocking” part). The result is veggies that have just been “made unraw” so to speak. They aren’t raw, but they aren’t fully cooked either. They taste sweeter than they did raw and have crisp texture that snaps between the teeth in the most pleasant way.

Do I really need a spider strainer for this Green Goddess Snap Pea Corn Quinoa and Lentil Salad?

You could use a regular strainer but it’s not as efficient and sometimes may cause the vegetables to overcook. The spider strainer makes the process so easy and seamless. It allows to you scoop up the veggies in seconds, which is essential for the success of the blanch and shock technique. I use this 5-inch spider strainer.

Do I need any special equipment to make the Green Goddess Dressing?

You need to use either an immersion blender (my preferred way) or a top loading blender to make the dressing because you need to drizzle in the oil while blending to achieve the ideal consistency. New to making salad dressing from scratch? Check out How to Make a Restaurant Quality Vinaigrette for a primer on the basics.

Love this salad? Then I’m guess you would also love something from one of these collections:

• 12+ Crazy Good Asparagus Salads
• 40+ of My Best High Protein Salads
• 30+ Veggie Packed Bean Salads

Green Goddess Snap Pea Corn Quinoa and Lentil Salad

Ingredients

• 12 oz. snap peas, strings removed if tough

• 2 ears corn, shucked and rinsed

• kosher salt

• 2 cups cooked lentils, cold, drained

• 2 cups cooked quinoa, cold

• 1 fennel bulb, finely diced

• 1/2 cup shaved parmesan (optional)

• 1/4 cup roasted, salted sunflower seeds

• Green Goddess Dressing

• 4 tbsp plain rice vinegar

• 1 garlic clove

• 1/2 tbsp capers

• 1 tsp dijon mustard

• 1 anchovy (omit, if making vegan, and add slightly more capers)

• 1/2 tsp sugar (strongly don’t suggest omitting, as plain rice vinegar is very acidic)

• 5 tbsp neutral flavored oil (like avocado or grapeseed)

• 3 tbsp extra virgin olive oil

• 1 cup parsley leaves

• 2 tbsp fresh tarragon, coarsely chopped

• 2 tbsp fresh chives, coarsely chopped

Directions

• Blanch and shock the corn and snap peas: In a large pot, bring 5-6 quarts of water and 2-3 tablespoons of kosher salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is two-thirds full. Make sure the bowl is large enough to fit all the corn and snap peas. Add the snap peas to the boiling water and cook for 45 to 60 seconds. Using a spider strainer or something similar (a regular strainer will work, just not as well), remove the snap peas from the boiling water and plunge into the ice bath. Bring the water back to a boil, break the corn cobs in half, then and add the corn to the boiling water. Cook for 2 minutes, then transfer to the ice bath. Drain the veggies from the ice bath and pat them dry gently with a clean towel. This is an important step, because if the veggies are wet, the dressing will not cling to them well.
• Prepare the dressing: Using a top loading or immersion blender, blend together the vinegar, garlic, capers, mustard, sugar and anchovy on low until smooth. With the motor running, drizzle in the neutral oil, then olive oil, increasing the speed to high once half of the oil has been added. Add the parsley, tarragon and chive and blend again until smooth. Season to taste with salt and pepper.
• Build the salad: Slice the snap peas into 1/4-inch pieces and add to a large bowl. Slice the corn kernels off the cob and add to the bowl. Add the lentils, quinoa, fennel, and appx. 1/2 cup of dressing then toss. Season to taste, and add more dressing as desired. Top with shaved Parmesan, if using and sunflower seeds.

Equipment

• 
  YES YOU NEED A SPIDER STRAINER!LINK TO 5 INCH SPIDER STRAINER
• 
  Braun MultiQuick 5Buy Now!

Notes

• Some of the links I share are affiliate links and when used to make a purchase I may earn a small commission. I link to these products because of their quality and how they aid in the successful completion of my recipes- not because of any commission I receive from your purchase. I am not affiliated with any corporations outside of my own sole proprietorship and any product reviews I share are solely based on my own opinions. 

Did you make this recipe?

Tag @thesaladwhisperer on Instagram and hashtag it with