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Minty Sugar Snap Pea Salad

Minty Sugar Snap Pea Salad            serves 4-6  (adjust recipe as needed)

 

1 ½ lbs sugar snap peas, stems snapped off and strings removed

Salt and pepper

¼ cup finely chpooed fresh mint

1 small shallot, minced (use 2 green onions as alternate,CW)

1 tsp grated zest plus 1 tsp juice from 1 lemon

1 tspDijonmustard

1 tsp honey

3 Tbls extra-virgin olive oil

¼ cup crumbled goat cheese

 

1. prep peas:  combine 4 cups water and 4 cups ice cubes in large bowl; set aside.  Bring 4 qts water to boil in large pot over high heat.  Add peas and 1 Tbls salt and cook until crisp-tender, about 2 minutes.  Drain peas, then transfer to ice bath to cool completely.  Remove peas from water, pat dry with kitchen towel, and cut in half crosswise.  (Halved peas can be refrigerated in zipper-lock bag for 2 days.)

2.  dress salad:  Whisk mint, shallot, lemon zest, lemon juice, mustard, honey, and oil in large bowl.  Add peas and cheese to bowl and toss to combine.  Season with salt and pepper.  Serve chilled or at room temperature.  (Salad can be refrigerated in airtight container for 1 day.)