Tripod Salad with Greek Sea Salt

Tripod Salad

Serves 4-6


1 minced scallion

1 tablespoon apple cider vinegar

1 tablespoons sour cream

1/4 cup extra-virgin olive oil

Sea salt and freshly ground pepper

1/2 pound sugar snap peas

1/2 pound  snow peas

2 cups baby peas (frozen or fresh)


Bring a large saucepan of salted water to a boil. Fill a sizable bowl with ice water. In another large bowl, whisk the shallot, vinegar, and sour cream together. Whisk in the olive oil until emulsified. Season with salt and pepper to taste.

Add the sugar snap peas to the boiling water and blanch for 15 seconds. Add the snow peas and cook for 15 seconds. Add the frozen baby peas and cook for 15 seconds longer, until the sugar snaps and snow peas are tender but crisp and the baby peas are heated through. Drain and immediately transfer the colander to the ice water to stop the cooking process. Drain again and pat the peas dry. Add the peas to the dressing, season with salt and pepper, and toss to coat.