Curtain Call

Portrait of Colu Henry seated indoors, wearing a beige blouse and gold earrings.

Peas, Shoots, and Leaves with Buttermilk and Feta Dressing

Taken from Better at Home
(Abrams, 2026) by Colu Henry ’99
Serves: 4
Time: 15 minutes

The truth is, I developed this recipe because I always wanted to call something by this name. She’s witty, eh? But this salad is also a bit of a showstopper. The tangy buttermilk and feta dressing is best tumbled with peak spring produce, and the snap peas offer a lovely counterbalance to its creaminess with their crunch. Serve it with whatever else you’re making for dinner and New Potatoes and Mint with Too Much Butter (page 235) alongside.

Pea shoots, snap peas, herbs, and edible flowers served over a creamy sauce on a blue-and-white patterned plate.
Photo by Silver und Seck
Method

In a medium bowl, whisk together the buttermilk, feta, and 3 tablespoons of the lemon juice and season well with salt and a good few churns of black pepper. Taste and adjust seasoning with salt as needed. Set aside.

In another bowl, gently toss together the snap peas, scallions, and pea shoots with the remaining 2 tablespoons lemon juice and the olive oil. Season with salt.

To serve, transfer the dressing to a medium plate or platter, preferably with sides, and mound the snap pea mixture on top in the middle. Drizzle with some more olive oil and scatter with the chive blossoms and mint. Finish with a few pinches of flaky salt.

Ingredients

¾ cup (180 ml) whole buttermilk
2½ ounces (70 g) crumbled feta cheese (preferably French if you can find it)
5 tablespoons (75 ml) fresh lemon juice (about 2 lemons)

Kosher salt and freshly ground black pepper
8 ounces (225 g) snap peas, cut on the bias
3 scallions, thinly sliced on the bias
2 ounces (55 g) pea shoots
2 tablespoons extra-virgin olive oil, plus more for drizzling

2 tablespoons minced chives and/or blossoms, for scattering
2 tablespoons roughly chopped or torn fresh mint leaves
Flaky salt, for serving

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