Julienne Fresh Snap Pea Salad
*with fresh white corn, aged Irish white cheddar, Marcona almonds, & lemon zest dressed in a citrus vinaigrette

Serves 6 to 8

For Salad:
Finely julienne 24 oz. Fresh snap peas
Remove kernels from 2 raw ears fresh, sweet white corn
1 ½ Cups finely grated aged Irish white cheddar, such as Dubliner (or use good quality Pecorino)
2 hard boiled eggs, peeled, rinsed and pressed through a fine mesh sieve
¾ C sliced, toasted Marcona almonds (from Spain) or use domestic toasted almonds
1 T lemon zest
1 t sea salt, or to taste

For Citrus Vinaigrette:
Juice of 2 lemons (or ¼ C bottled lemon juice)
Juice of 1 small or medium orange (3 T orange juice)
1 whole shallot, peeled & coarsely chopped
1 T seasoned Rice Vinegar
1 ½ C extra virgin olive oil
1 t sea salt
¼ t finely ground fresh black pepper

Add citrus juices, salt, pepper Rice Vinegar and chopped shallot to blender & puree until smooth
then transfer to a wide bowl. Using a sauce whisk, slowly drizzle in olive oil while whisking to fully
emulsify each drizzle of olive oil before adding more. This helps the dressing “stay together” and
not separate. Taste & adjust seasoning.

Combine all salad ingredients in a large glass bowl & toss. Drizzle Citrus vinaigrette to taste & toss again.
Let salad rest for 10 minutes to allow ingredients to absorb the vinaigrette. Taste again & adjust seasoning.
Serve separately or alongside a main course.

*I ordered this “special” side dish at Michael Chiarello’s restaurant, Bottega, in Yountville, California
last month and attempted to recreate th recipe as I was unable to find an original recipe published
by him. Here I give him full credit for his excellent creativity & inspiration for this dish and look
forward to a published recipe from him in the near future!

Narrow Gate Vineyards & Winery - 4282 Pleasant Valley Road - Placerville, CA - 95667 - 530.644.6201