Thursday, August 26, 2010


While working as a pastry chef intern at Grace and bld in Los Angeles, my daughter waxed lyrical about the sugar snap pea salad. She said it was the best thing she'd ever tasted.  Ever since, we've tried to replicate the recipe.  With these hot days of late summer in Los Angeles (100F is so boring), we long for cool, refreshing food  And now, as if by magic, from the amazing blog Hedonia (via Saveur), appears a recipe for Lágrimas :

From Hedonia:
Adapted from Boquería, New York
This is a pretty straightforward salad, so to try to go so far as a formal recipe would be a touch overkill, no? Let me put it in suitably imprecise terms, and you can tailor it to your taste. Most importantly, use a light hand. All the ingredients should be in service of the fresh sweetness of the peas. Savor the peaness. Wait, that came out wrong.
A fistful of fresh sugar snap peas, trimmed and thinly cut on a slight bias
A couple radishes, shaved thin
A wad of mint leaves, cut into a fine chiffonade
Several small dollops of creamy chêvre
A few shakes of rice wine vinegar
A healthy drizzle of peppery extra-virgin olive oil
A pinch of salt
A good crack of black pepper
Combine all ingredients in a bowl and toss gently.


LPC said...

Oh good. Something else to do with the mint storming my garden. Oh, and in a completely non-sequitor, my sister's horse, a Morgan, was named Lagrimas.

That's Not My Age said...

Oh wow that looks delicious!

Sensible Footwear said...

What a tasty looking salad - I'm always on the look out for new ways with greens.

Also - thank you for your comment and also for following. I'm sorry for not replying sooner to say so - am away from reliable wi-fi at the moment.