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A Taste of Wild - Pacific Northwest
Jon Moore and Aubrey Gigandet bring you restaurant-worthy recipes you can make on the road, inspired by their travels in the Pacific Northwest.
Mint Snap Pea Salad
Aubrey and I rumbled down the 101 in search of a spot to enjoy our lunch when a skinny two-lane road called to us. We made a right and bounced down the pitted pavement toward glimmering dunes. And then, parked at the end of the road, we sat at a picnic table in the sand and set out our fresh ingredients as the summer breeze tickled our skin. This snap pea salad always brings back the memory of that day.
INGREDIENTS
- 4oz bacon, diced and cooked until crispy
- 1 small can water chestnuts, in slices or matchsticks
- 1/4 red onion, minced
- 3 mint leaves, chiffonade (sliced super thin)
- 1 cup snap peas
- 1.5 cup shucked peas
- 1 container pea shoots, cut on a bias
- 1/2 cup sour cream
- 1 tablespoon mayo
- Salt and pepper
- 1/2 cup cashews, roughly chopped
COOKING TOOLS
- Medium cast-iron pan
- Chef’s knife
- Cutting board
- Medium bowl
METHOD
Cook the bacon in medium cast-iron until crispy.
Combine the cooked bacon, water chestnut, red onion, mint, snap peas, shucked peas, pea shoots, sour cream, mayo, salt and pepper into a Medium Bowl. Mix and adjust seasoning.
Garnish with chopped cashews. Turn to somebody else in your group and say, with a straight face, “Cashew a question?” Make sure they break eye contact first.
Yields 3-4 servings.
