We ground store-bought wasabi peas (a snack made from roasted peas coated with Japanese horseradish) into a fine powder to encrust disks of warm goat cheese, then served themwith a salad of sugar snap peas, snow peas, and flowering pea shoots, and garnished with wasabi peas.

Martha Stewart Living, April 2002


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Place 1 1/2 cups wasabi peas in the bowl of a food processor fitted with the metal blade. Process until a coarse powder forms; transfer to a large plate.

  • Slice the goat cheese log into six 1-inch-thick disks. Pour 1/2 cup olive oil on a small plate. Place the disks, one at a time, in the oil, turning to completely coat. Dredge in wasabi powder, turning to coat all sides, and shake off excess. Transfer to a baking sheet; cover with plastic wrap. Refrigerate at least 1 hour.

  • Preheat oven to 425 degrees. Prepare an ice bath, and set aside. In a small bowl, whisk together wasabi paste and vinegar. Whisk in mayonnaise, sugar, and remaining 1/4 cup oil until mixture is smooth. Season with salt; set aside.

  • Bring a medium saucepan of water to a boil, and generously add salt. Add sugar snap and snow peas; blanch until they are tender and bright green, about 2 minutes. Drain in a colander; transfer peas to the ice bath to stop cooking and preserve their color. Drain; pat dry with paper towels.

  • Remove coated goat cheese disks from refrigerator. Place in oven; bake until disks are soft and hot in the center, about 7 minutes. Remove from oven.

  • Combine blanched peas, pea shoots, and remaining 1/2 cup wasabi peas in a large bowl. Season with salt, and drizzle with wasabi-paste dressing. Toss well to lightly coat, and divide among six salad plates. Place one goat cheese disk on each plate, and serve immediately.

Cook's Notes

For best results, slice goat cheese with a piece of thread.