Spring Pea Salad

Menu PartSalad
Pea salad

Executive Chef Gemma Kamin-Korn
Bar Beau
Brooklyn, N.Y.

At this cafe-meets-cocktail bar in the hip Williamsburg neighborhood of Brooklyn, Executive Chef Gemma Kamin-Korn works in tandem with owner Claire Chan to conceive dishes, create food and drink pairings and evolve the concept. In this recipe, sugar snap peas, pea leaves and shaved purple radishes combine to make a seasonal salad that shouts “spring.”


1 cup canola oil

½ cup rice wine vinegar

4 tbsp. tamari

4 tbsp. agave

2 tsp. sesame oil

120 g. peeled gingerroot, chopped

½ tsp. kosher salt

1 head French mache

½ lb. sugar snap peas, halved

½ cup pea leaves

4 purple ninja radishes, shaved

Dehydrated green peas, for garnish


  1. In blender container, combine oil, vinegar, tamari, agave, sesame oil, ginger and salt; whirl until smooth. Set dressing aside.
  2. Onto small plates or bowls, divide mache, sugar snap peas, pea leaves and radishes; drizzle salad with dressing and garnish with dehydrated peas. Serve immediately.


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