Kale & Snap Peas Salad

Make the vinaigrette: Cut the passion fruit crosswise and scoop the pulp, juice, and seeds into a small bowl. Use a fork or small whisk to loosen the seeds from the pulp (you’ll be straining the seeds out of the dressing later). This recipe makes more dressing than you will need; store any leftover vinaigrette in a covered container in the refrigerator for up to 1 week.

Add the vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Stir in the garlic clove and the olive oil. Set aside to let the flavors come together.

Cut the kale leaves crosswise into thin strips and drop them into a large bowl. Sprinkle in the 1/2 tsp salt and, using your hands, gently squeeze the kale just until it starts to go limp. Set aside.

In a small saucepan of salted boiling water, blanch the shelled peas just until they’re bright green — this takes only about 30 seconds. Remove them to a strainer and rinse under cold running water to stop the cooking. Once they’re well drained, add them to the bowl of kale.

Add the chopped snap peas, parsley, raisins, almonds, olives, and beans, (if using); toss together.

Strain the passion fruit vinaigrette to remove the seeds (you’ll be straining the garlic, too, but it has infused the dressing). Pour about 1/3 cup vinaigrette and toss to thoroughly dress the kale and snap pea mixture. Taste and adjust the seasoning with salt, pepper, and/or vinaigrette. Serve immediately.