Roasted Snap Pea Salad With Yakult-Style Dressing

Method

1. 1

   Yakult-Style Dressing

2. 2

   In a small bowl, mix ½ cup (120 g) yogurt, preferably homemade, 1 Tbsp. honey, 2 tsp. fresh lime juice, and 1 tsp. fresh lemon juice, preferably Meyer, until fully combined. Do Ahead: Dressing keeps, in the fridge in an airtight container, for up to 1 week.

3. 3

   Roasted Snap Pea Salad

4. 4

   In a 9" (23-cm) cast-iron pan over high heat, get 1 Tbsp. toasted sesame oil ripping hot and smoking. Drop in 12 oz. (340 g) sugar snap peas, stems and fibrous ribs removed, and cook them without moving them until one side gets good and charred, 3–5 minutes. When they’re hissing at you and barely wanting to stay inside the pan, give the peas a push. Some will turn over. Add ¾ tsp. kosher salt and continue cooking the peas for 3–4 minutes more. You want them unevenly charred. Put the peas on a sheet pan and stow them in the fridge or pop them in a cooler to get nice and cold, about 15 minutes.

5. 5

   Remove the tops and bottoms of 3 Persian cucumbers. Holding your knife at a 45-degree angle, cut a chunk of cuke. Roll the cuke 180 degrees and cut again to get weird, triangular pieces. Repeat with all the cukes, then smash all the pieces with the side of your blade. They’ll hold together because their shape gives them maximum skin. Add the cukes and chilled snap peas to a serving bowl.

6. 6

   Add enough dressing to the serving bowl to heavily coat the veg and mix well. Toss in ½ bunch fresh chives, cut crosswise into thirds, 1 tsp. toasted white sesame seeds, and 1 tsp. black sesame seeds, and serve.

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