Yuzu Snap Pea Salad with Vegan Aioli Recipe

Emma West, the former chef at the renowned, now-closed Julienne Restaurant in Santa Barbara, is now at the helm at Satellite on State Street. She is the Executive Chef and the creative force behind their exceptional vegetarian menu.

This Spring Pea Salad is refreshing, nourishing, and packs a protein punch. It’s so great for those eating less meat, less carbs, and wanting to eat clean.

Read all about this dish and Satellite in Edible Santa Barbara magazine!

Yuzu Snap Pea Salad Recipe

Protein-packed, Vegan Salad by Santa Barbara Chef Emma West

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Course Salad

Cuisine Mediterranean

Servings 2

Ingredients

  

• 2 carrots
• 1 cup rice wine vinegar to cover
• 1 cup water to cover
• 1 tsp salt
• 1 tsp sugar
• 1 tsp dried oregano
• 2 cloves garlic
• 2 tbsp Dijon mustard
• 2 tbsp Yuzu juice or lemon juice
• 2 cups grapeseed oil or olive oil
• 1 tbsp chopped parsley
• 1 tbsp chopped mint
• 16 fresh snap peas in pods
• 1 bulb fennel
• olive oil, salt, pepper to taste
• 2 pixie oranges

Instructions

 

• Prepare the pickled carrots the day before. Shave carrots on a mandolin and put slices in a jar. Bring equal parts rice wine vinegar and water, plus salt, sugar, and dried oregano to a boil. Pour over carrot slices, let them cool, and store in fridge for 1 day.
• Make vegan aioli in a food processor: blend garlic, Dijon mustard, yuzu juice, and salt and pepper. Then, emulsify by slowly pouring in grapeseed oil until thick. Fold in chopped parsley and mint.
• De-vein peas and cut on bias. Shave fennel, and toss both with yuzu juice, salt and pepper, and olive oil.
• Place generous portion of aioli on plate, add mixed veggies and pickled carrots, and top with golden nugget or pixie orange segments and a few pansies. You can also toss before plating, use orange wheels, or garnish with herbs.

Keyword spring pea, vegetarian