Top Chef Canada’s Eden Grinshpan shares her Sugar Snap Peas and Mint Salad recipe

By / Food / April 11th, 2020 / 16

Top Chef Canada’s eighth season premiers in just two days (on April 13). Last week, we tested out a recipe from head judge Mark McEwan. Our second dish comes from Chef Eden Grinshpan.

Toronto-born Eden Grinshpan is the current host of Top Chef Canada. She also co-owns EthNicity Productions, a production company which co-produced Eden Eats and Log On & Eat with Eden Grinshpan. Her first cookbook will be released this coming fall. Read her full bio on Food Network.

Try Grinshpan’s spring-inspired dish this weekend and gear up for the season premier of Top Chef Canada.
Eden Grinshpan; photo by Food Network.

Sugar Snap Peas and Mint Salad with Fresh Ricotta and Lemon Poppy Seed Vinaigrette

For the Ricotta, you can obviously just buy already made ricotta but if you want to make your own, here is a recipe. It’s so easy to make!

2 cups heavy cream
2 cups whole milk
1 1/2 tsp kosher salt
2 lemons squeezed
2 cups sugar snap peas, julienned
1/4 cup fresh mint- julienned plus around 8 small leaves for garnish
1 recipe lemon poppy vin (recipe below)

Place the cream, whole milk and salt in a pot and bring to an almost boil. Remove from the heat and place in the lemon juice. Mix with a spoon and slowly watch the cream mixture separate. Pour into a cheese cloth over a bowl and place in the fridge. After letting strain for a couple hours, remove from the fridge and whip before using with a whisk.

Schmear a nice amount on the bottom of a shallow bowl. Place the julienned peas and the julienned mint in a bowl and pour the vin over it. Toss with hands and lay the salad on top of the ricotta.

Finish with more lemon zest, a sprinkle of poppy, cracked black pepper, fresh mint and a nice drizzle of extra virgin olive oil.

Lemon poppy Vin

1 lemon zested, plus more for garnish
1/2 clove garlic, grated
2 tbsp extra virgin olive oil, plus more to finish dish
1 tsp kosher salt
1/2 lemon juiced – around 1 tbsp
1 tbsp poppy seeds, plus more for garnish
Cracked black pepper to finish

Combine ingredients together in a bowl.

Drink pairing

I would serve this with a bottle of Sancerre or a French sauvignon blanc.


Top Chef Canada season eight begins April 13 at 10 p.m. ET/PT on Food Network Canada. This season’s winner will be crowned Top Chef and receive a grand prize of $100,000 provided by Interac Corp., a 2020 Lexus RX Self-Charging Hybrid Electric SUV, and an eight-night guided tour of Italy for two courtesy of Air Transat.

Visit foodnetwork.ca for an inside scoop on the upcoming season including full cast bios, competitor predictions, videos, image galleries and more. Check back week-to-week for recaps of each episode’s best moments, a closer look at the winning dish of the week, tips from the guest judges and more.

ABOUT THE AUTHOR

Looking at the small things that make life great and the people who create them.

One response to “Top Chef Canada’s Eden Grinshpan shares her Sugar Snap Peas and Mint Salad recipe”

  1. […] Top Chef Canada’s eighth season premiered this past Monday (April 13). Now that we’ve gotten into the competitive spirit, it’s time to continue our Top Chef Canada spring recipe experiment. First, we tried head judge Mark McEwan’s Charred Octopus and Chickpea Salad. Then, we made our own ricotta with host Chef Eden Grinshpan’s Sugar Snap Peas and Mint Salad. Now for our third dish. This one comes from resident judge Chris Nuttall-Smith. […]

North America's Top Food & Drink Magazine

Get Quench-ed!!!

Life never tasted any better.