Spring Pea, Caramelized Date, Pistachio, and Mint Salad

With a note on the slow start to spring.

It may TECHNICALLY be spring out there but every day on the PNW feels like one step forward two steps back (and by that I mean two steps backwards back into my house). The cat is upset about it too - he’s convinced that I control the weather and has been mad at me every day that I open the door to find that the rain is still ever present.

Luckily, there’s an escape route - though not for the cat – and that is to take off and find someplace a bit sunnier to wait out the rain. There are pockets of the west coast which are just a bit more likely to have sun so we took off to the aptly named Sunshine Coast, where the sun was indeed shining while rain poured down in Vancouver. Lucky us!

Although we shared many delicious meals over the weekend, I think this simple spring salad was my favourite – a mix of small sweet spring peas sliced on the horizontal, sticky sweet dates, pistachios, and mint served with baguette and sharp cheddar (because salads without carbs are not meals in and of themselves - I don’t care what any almond mom says). Sautéing dates in olive oil adds a lovely warmth and caramelization to this salad, but if you’re in a rush you can even skip that step - pick your own adventure!

Of all the tedious tasks I’m willing to do I am, perhaps controversially, opposed to peeling the stringy piece off of spring peas. However, if it bothers you - be my guest. And try, if you can, to enjoy this salad in whatever small slice of sunshine you can find. It will make all the difference.

Because sometimes you need to don a bikini and a fleece and pretend it’s summer..

Now for the Recipe…

Spring Pea Salad with Caramelized Dates, Pistachio, and Mint

That last photo is the bite you want - a date encrusted with pistachio crumbs as a sweet contrast to the sharp cheddar...yum.

This salad is built on minimal ingredients but maximum flavour - it’s for those airbnb weekends where you aren’t sure what condiments are going to be in the pantry and you don’t want to plan for a multi-ingredient salad dressing.

Serve this salad with baguette and a sharp cheese on the side (I like an aged cheddar). A fresh salad with a baguette on the side packs the same amount of carbs, an extra crunch, and – in my opinion – will always be superior to a pasta salad. Feel free to fight me on it after you’ve tried this salad.

If you’re a few days into vacation and your baguette has gone stale, simply run the whole thing under the kitchen tap until wet – but not soaking – and put it into a 450F oven for 10 minutes - it’ll come out as good as new.

Serves 4.

INGREDIENTS:

500g (about 2-3 cups) Sugar Snap Peas

1/4 cup shelled Pistachios

1/2 cup Medjool Dates

Fresh Mint Leaves

1/4 cup Olive Oil

Salt and Pep

METHOD

Pit and then chop the dates into quarters. Heat a few tablespoons of olive oil in a pan and add the dates in an even layer. Leave them undisturbed until they begin to caramelize and then remove the pan from the heat - if they burn a little that’s ok, but aim for a dark caramel. No stress - this is a vacation recipe!

While the dates are doing their thing, cut the ends off the pods and slice them on the horizontal to reveal the adorable little peas inside (how cute!). De-stem the mint leaves and roughly chop. Chop up your pistachios - some unevenness in your chop is great and plays with the overall texture of the salad.

Put all your ingredients into a pleasing bowl and add in the dates, along with any leftover oil from the pan. Pour over some fresh olive oil, as well as a healthy sprinkle of kosher and a hefty dose of cracked pepper.

Enjoy, preferably with a sea breeze and a crisp bottle of wine at noon.

xx

Charlie