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Geoffrey Zakarian’s Snap Pea and Parmigiano Reggiano Salad


Kosher salt

1 pound sugar snap peas, strings removed

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/3 cup extra-virgin olive oil

Fresh cracked pepper

1 cup julienned radishes

1/2 cup fresh Italian parsley leaves

1/2 cup fresh mint leaves, roughly torn

1/2 cup shaved Parmigiano Reggiano (use a vegetable peeler for long shavings)


Bring a large pot of salted water to a boil. Add the snap peas and cook until crisp-tender, 2 to 3 minutes. Drain and immediately plunge into a bowl of ice water and cool completely. Drain and pat dry.

In a large serving bowl, whisk together the vinegar and mustard. Whisk in the oil in a slow, steady stream to make a smooth and emulsified dressing. Season with salt and pepper.

To the dressing, add the snap peas, radishes, parsley and mint. Toss well to coat the vegetables with the dressing. Add the cheese shavings and toss lightly, taking care not to break up the shavings.