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

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