Ingredients
Equipment
Method
- Set up your blanching station. Fill a large bowl with ice water for an ice bath. Bring a large pot of water to a rolling boil and salt it aggressively (about 2 to 3 tablespoons salt per 4 quarts of water)
- Salt the cucumbers. Add the sliced cucumbers to a fine-mesh strainer set over a bowl. Season with a big pinch of salt, toss, and let them drain while you do everything else. Before assembling: gently squeeze excess liquid or pat the cucumbers dry.
- Soak the red onion. While the water heats, put the sliced red onion in a bowl and cover with hot (not boiling) water. Let it sit for 10 minutes. Drain well right before you build the salad.
- Blanch the snap peas. Drop the snap peas into the boiling water and blanch for about 60 seconds, just until they turn electric green and are crisp-tender. Using a spider or fine-mesh strainer, scoop them straight into the ice bath to stop the cooking. Once fully cool, drain and dry them well.
- Toast the nuts + seeds. Heat the oven to 400°F. On a small sheet tray, toss pumpkin seeds and pine nuts with cumin, Aleppo, salt, pepper, and a tiny drizzle of olive oil — just enough to lightly coat. Spread in an even layer and roast for 8–10 minutes, stirring halfway through, until fragrant and the pine nuts are lightly golden.
- Make the dressing. In a large bowl, whisk the Dijon and lemon juice until smooth. Slowly stream in the olive oil while whisking until the dressing looks glossy and cohesive. Season with salt and lots of black pepper to taste. Add another squeeze of lemon for brightness or a little honey (optional) for sweetness.
- Assemble the salad. Roughly chop the snap peas. Add peas and arugula to the bowl with the dressing. Add the drained, dried cucumbers, the drained onions, and most of the toasted nuts/seeds (save a little for topping). Toss gently until everything is lightly coated. Taste and adjust with salt, pepper, and lemon as needed. (See Note 1)
- Plate the salad. Swipe about ½ cup labneh or Greek yogurt onto each plate and drizzle with olive oil. Pile on the salad, then finish with the reserved crunchy nuts/seeds, a quick squirt of lemon, and a crack of black pepper. Serve immediately. (See Note 2)
Nutrition
Video
Notes
1. This salad is best served fresh. If you want to keep leftovers, dress only the amount of salad you plan to eat.
2. If you plan on having leftovers, assemble only what you need and store all the components in separate containers. Plate it fresh for the best texture. If you’ve already mixed everything, refresh leftovers with a squeeze of lemon and a pinch of salt, then add a handful of fresh greens and a new shower of toasted seeds to bring it back to life.