Charred Lemon Marinated Bean & Snap Pea Salad

• porções: 4 servings
• tempo ativo: 15 minutes
• tempo total: 30 minutes

Ingredientes

1 large lemon (about 5.5-6 ounces)

1/2 cup extra virgin olive oil

1 large garlic clove

1/2 teaspoon red pepper flakes

1/2 teaspoon Diamond Crystal kosher salt

1 14-ounce can of butter beans (drained and rinsed)

10 ounces snap peas (about 3 heaping cups)

1/2 large sweet white onion (140 grams / 5 ounces)

1/2 cup fresh mint (14 grams / 0.5 ounces)

1/2 cup fresh basil (14 grams / 0.5 ounces)

4 ounces pearl mozzarella

1 medium avocado (170 grams / 6 ounces)

1/4 cup shelled pistachios (30 grams / 1 ounce)

Flaky salt

4 cups of arugula

Instruções

Begin by making the charred lemon dressing. Halve one large lemon and set one half to the side. Finely chop the one half, making as small of pieces as possible and removing seeds as needed.

Set a small sauté pan over medium heat. Add 1/2 cup of extra virgin olive oil and let it heat up for a minute. Carefully add in the chopped lemon and swirl. Let this sizzle for 3-5 minutes or until darkened and charring.

Immediately transfer the charred lemon oil (lemon included) to a medium-sized heat-safe bowl. Grate in 1 large garlic clove and add 1/2 teaspoon of red pepper flakes and 1/2 teaspoon of salt. Whisk together so the residual heat from the oil toasts the garlic. Taste and add salt as needed (it shouldn't need any) and set aside.

Drain and rinse a can of butter beans and add them into the bowl with the dressing. Stir so they are coated and marinating in the dressing. Set this aside.

Slice off the ends of the snap peas and halve them lengthwise. Add them to a large bowl.

Thinly slice the sweet white onion and add it to the same bowl.

Roughly chop the mint and basil and add them to the bowl. Toss in the mozzarella and cube in the avocado.

Take the remaining lemon half and squeeze the juice over the salad ingredients. Season with a few large pinches of flaky salt and give it all a toss.

Using the same pan that you made the charred lemon dressing in, toast 1/4 cup of pistachios over medium-low heat until fragrant, 4-5 minutes. Finely chop them.

Add the marinated beans into the large salad bowl and toss to combine everything. Season with more flaky salt as preferred.

To serve, portion a 1 cup bed of arugula onto four plates. Pile the salad on top and scatter with the chopped pistachios. Enjoy!