In A Snap

Chef Dan Kluger of Loring Place in NYC shares his spring salad creation with Purist.

by Ray Rogers

Purist: Tell us about why you chose to share this recipe with Purist.

Dan Kluger: Sugar snap peas are one of my favorite vegetables to cook with because I love the flavor and texture of them. Also, they are one of the first “signs of spring” in the kitchen.

Purist: What do you love about the flavor profile?

DK: The smokey char of the sugar snaps along with the acidity and creaminess of the dressing mixed with cheese creates a really refreshing, flavorful dish.

Purist: What would you pair this salad with?

DK: Malvasia, Bodegas Los Bermejos, Lanzarote 2017—The malvasia is a very floral, spicy, fruity and aromatic grape that pairs nicely with the rich pecorino dressing on the salad. For food, it goes great along a piece of roasted chicken or grilled steak.

Purist: In what ways does this dish embody your approach to cooking, at Loring Place and at home?

DK: It uses seasonal ingredients that we source from farmers at the Greenmarket as well as a combination of different cooking techniques to achieve a variety of textures and flavors. We mix blanched sugar snaps with charred sugar snaps from the grill. There is some acidity and spice, and then that is balanced out with the richness from the cheese in the dressing.

Purist: What’s your favorite way to prepare meals for friends and family when off duty?

DK: I really love outdoor cooking when the weather gets warmer—entertaining at home and cooking over the grill.


Grilled Sugar Snap Peas, Radish and Pecorino Vinaigrette

Serves: 4

For the vinaigrette:
(Yield ¾ cup)

¼ cup buttermilk

¼ cup Sparrow Lane Champagne vinegar

3 tbsp. lemon juice (freshly squeezed and strained)

4 tbsp. California Olive Ranch Arbequina extra-virgin olive oil

¼ cup pecorino (roughly chopped)

2 tsp. kosher salt

½ tsp. black pepper (finely ground)

Combine everything in a blender and puree until well-incorporated.


For the blanched sugar snaps:

2 cups sugar snap peas, trimmed and stemmed

1 gal. water

2 cups salt

Bring the water and salt to a boil. When the water is boiling, drop the sugar snaps in and blanch for 10 seconds then shock in ice water.


For the charred sugar snaps:

2 cups sugar snap peas, trimmed and stemmed

1 tsp. salt

¼ cup olive oil

Make sure the grill is very hot, but not flaming. Place a wire rack on top of the grill. Toss sugar snaps in the oil and salt and char on the wire rack. Cool down immediately on a sheet tray lined with parchment.



1 cup mixed charred and blanched sugar snaps

1 oz. vinaigrette

1 tbsp. radish (washed, quartered and cut on a bias)

½ cup baby romaine (washed, cut in half through the rib and into 1-inch pieces)

1 tbsp. fresh herbs

1 tbsp. pecorino

Sea salt

Black pepper

Place the romaine on a serving plate and top with sugar snaps. Drizzle with the dressing and top with radishes, grated pecorino and fresh herbs. Finish with sea salt and black pepper.