Yuzu Snap Pea Salad with Vegan Aioli at Satellite

Spring Salad at Satellite Santa Barbara in Edible Santa Barbara

Want the Yuzu Snap Pea Salad recipe? Get it here.

One thing we can always count on is this: with Spring comes light. Each day brings more light, warming the earth and the soil, encouraging new life. All over Santa Barbara County, new growth and pretty colors pop up, and a fresh burst of produce appears at the markets. It’s an invigorating time, and Chef Emma West serves it up beautifully at Satellite’s serene and cozy downtown space.

Owners Emma West and Drew Cuddy

Since 2017, West and wine partner Drew Cuddy have grown this neighborhood-y wine bar and restaurant into a beloved hub for sustainable, vegetarian dining and natural wines. The pair are fully Farm-to-Plate-and-Glass, and weave thoughtfully curated flavors and responsible sourcing throughout the ever-evolving menu and low-intervention wine list. Located on one of the most walkable portions of State Street, Satellite is perfect for warmer-weather dining, people watching, and natural-wine swirling.

As West artfully composes her new spring creation, her optimism at this time of year is visible. Like the plants, she’s ready to bloom, and she’s very inspired by the outstanding local farmers. “The people who farm here are so incredibly knowledgeable. Just how stable and dependable the farmers are…the quality is always high, and they don’t hang on to one thing in particular,” West says. “They let change come in, and they use what’s given to them. What the earth gives them.”

Experimenting & Cooking at Home

Experimenting in the kitchen is fundamental for West; it helps her showcase the best of what’s in season in the most flavorful ways. She also loves to mix the fresh spring colors. “It looks pretty, and it tastes great because it’s what’s alive right now,” she points out. This spring salad highlights the darling of the spring market, sugar snap peas, along with fennel, pickled carrots, vegan aioli, and pansies. “When the weather warms up, it’s nice to have a fresh, crunchy, light dish, to help bring you out of hibernation and into the sun,” according to West.

As experimenting with flavors is key to creating great dishes, West reminds me that this is easier to do in home cooking. At home, you have more control, and change is easier because you have a smaller audience, and it’s only for one night. You can change it the next day, as you like! Listening to her perspective makes it sound easier.

Longer days also bring new energy. “The energy all around is higher as the sun comes out more; it stays out longer, and people come out,” West says. It’s a very pretty season in Santa Barbara. We’re lucky to live here.” Live music is coming to Satellite in spring as nights get warmer. Satellite is in the pedestrian area, and they’re happy with that. “People are walking and biking all through here; it’s great to have safe places for this,” West comments.

To Spring in Santa Barbara: we love you, too.

Yuzu Snap Pea Salad Recipe

Want the full recipe? Get it and print it here.

To make this salad, prepare the pickled carrots the day before. Shave carrots on a mandolin and put slices in a jar. Bring equal parts rice wine vinegar and water, plus salt, sugar, and dried oregano to a boil. Pour over carrot slices, let them cool, and store in fridge for 1 day.

Make vegan aioli in a food processor: blend 2 cloves garlic, 2 tablespoons Dijon mustard, 2 tablespoons yuzu juice, and salt and pepper. Then, emulsify by slowly pouring in about 2 cups grapeseed oil until thick. Fold in chopped parsley and mint.

De-vein peas and cut on bias. Shave fennel, and toss both with yuzu juice, salt and pepper, and olive oil.
Place generous portion of aioli on plate, add mixed veggies and pickled carrots, and top with golden nugget or pixie orange segments and a few pansies. You can also toss before plating, use orange wheels, or garnish with herbs.