Brian has created a wonderful dish that is perfect for the warmer months at Contigo. The Snap pea salad is crisp and light yet fulfilling. The plate is started by julienning snow peas and radishes. The Snap peas are cut on a bias which gives them a very unique aesthetic. This is topped with puffed rye berries that have been cooked in water, dried, and then fried. Orange segments, garden mint and burnet are added to the dish. The vinaigrette is made by smoking orange juice and mixing it with a small amount of dijon mustard. Lemon juice, salt, and rye oil complete the sauce. The plate is finished with a soft poached egg. This is the same egg we use on the B&E salad at brunch so take note that it is served cold.
Price $11
Allergies:
Gluten - rye berries and vinaigrette
Egg
Severe peanut allergy to the rye/vinaigrette (fried in peanut oil)
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