Name: Romaine and Sugar Snap Peas With Pecan Dressing
Yield: 8 servings
Ingredients: 2 cups pecans, divided; 1 tablespoon unsalted butter, melted; ¼ teaspoon kosher salt, plus more; 3 tablespoons fresh lemon juice; 2 tablespoons olive oil; ½ teaspoon honey; Freshly ground black pepper; 3 cups sugar snap peas; 3 romaine hearts, leaves separated, large leaves halved lengthwise

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Michael Graydon + Nikole Herriott

Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.

Recipe notes