Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
⅓
1
¼
¼
1
½
1
2
2
2
Need to make a substitution?
Preparation
Step 1
Heat oil and shallots in a small saucepan over medium-high. Stir occasionally until golden brown and crisp, 5–8 minutes. Transfer shallots to paper towels; season with kosher salt. Pour shallot oil into a small bowl; let cool.
Step 2
Meanwhile, toast coconut in same saucepan over medium, stirring occasionally, until edges are golden brown, about 3 minutes. Transfer to a bowl; let cool. Add chives, lime zest, fried shallots, and 3 Tbsp. finely chopped mint and toss; season gremolata with kosher salt and pepper.
Step 3
Toss snap peas, tendrils, lime juice, fish sauce, remaining torn mint leaves, and 3 Tbsp. shallot oil in a medium bowl; season with flaky sea salt and pepper. Let sit 5 minutes. Serve topped with gremolata.