Quick-pickling the shallot tames its sharpness while preserving its crunch. Instead of pouring the pickling liquid down the drain, we use it to make a flavorful vinaigrette for this spring salad.

EatingWell Magazine, April 2021


Credit: Ryan Liebe

Recipe Summary

35 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Place shallot in a medium heatproof bowl. Bring vinegar, sugar and a pinch of salt to a simmer in a small saucepan. Simmer for 2 minutes, then pour over the shallot. Let stand, stirring occasionally, for 30 minutes.

  • Meanwhile, fill the saucepan with water and bring to a boil. Add snow peas and cook until tender-crisp, about 1 minute. Transfer with a slotted spoon to a bowl of ice water to cool. Drain and slice the peas on the bias.

  • Transfer the pickled shallots to a small bowl with a slotted spoon. Whisk mustard, pepper and the remaining 1/2 teaspoon salt into the pickling liquid. Slowly drizzle in oil, whisking constantly, until thoroughly blended.

  • Combine lettuce and the snow peas in a large bowl. Add 1/2 cup dressing (reserve the remaining dressing for another use) and toss gently to coat. Top the salad with radishes, avocado, almonds and the pickled shallots. Garnish with cheese, if desired.

Nutrition Facts

1 1/2 cups
229 calories; fat 21g; sodium 196mg; carbohydrates 8g; dietary fiber 4g; protein 3g; sugars 2g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 1595IU.