Sugar snap pea and watercress salad with sesame vinaigrette

Sugar snap pea and watercress salad with sesame vinaigrette

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 4 People

Enjoy the fresh and intense flavors of this Asian-inspired salad, made with sugar snap peas, watercress, shallots and goat cheese.


  • 8 ounces fresh sugar snap peas, trimmed (about 2 cups)
  • 2 large bunches watercress, woody stems trimmed (4 loosely packed cups)
  • 2 tablespoons peanut oil
  • 4 large shallots, thinly sliced into rings
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon salt
  • 1/2 cup crumbled hard, aged goat cheese


  1. Fill a medium-sized sauce pan 1/2 way full with water and bring to a rolling boil; add the peas and cook for 30 seconds.
  2. Transfer the peas to a cold water bath to stop from cooking and then drain. Place the peas and the watercress in a medium-sized salad bowl and set aside.
  3. In a medium-sized saute pan, heat the peanut oil over low heat and saute the shallots for about 15 minutes, stirring frequently, until light brown.
  4. Add the vinegar, sesame oil and salt and cook for 15 seconds.
  5. Pour the sesame vinaigrette over the watercress mixture in the bowl, toss to coat and then sprinkle with the cheese. Serve immediately.


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