Minty Sugar Snap Pea Salad

From Cook's Country | June/July 2009

Why this recipe works:

To achieve emerald green, crisp-tender snap peas in our Minty Sugar Snap Pea Salad, we blanched them in well-seasoned boiling water, then plunged them into ice water to stop the pods from cooking further and to lock in their texture, flavor, and color. To make the vinaigrette for our Minty… read more

To achieve emerald green, crisp-tender snap peas in our Minty Sugar Snap Pea Salad, we blanched them in well-seasoned boiling water, then plunged them into ice water to stop the pods from cooking further and to lock in their texture, flavor, and color. To make the vinaigrette for our Minty Sugar Snap Pea Salad, we used both lemon juice and zest, along with mint. To offset the sharp mint and sour lemon, we added a minced shallot and a bit of Dijon mustard and honey. We also added some goat cheese to pull the salad together and to provide tangy, creamy richness without weighing everything down.

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Serves 4 to 6

Ingredients

  • 1 1/2 pounds sugar snap peas, stems snapped off and strings removed
  • Salt and pepper
  • 1/4 cup finely chopped fresh mint leaves
  • 1 small shallot, minced
  • 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup crumbled goat cheese

Instructions

  1. 1. PREP PEAS Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Bring 4 quarts water to boil in large pot over high heat. Add peas and 1 tablespoon 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.)

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