This recipe makes four different snap pea salads. There is one base recipe, then 3 variations included. From "Cooking Light" magazine.
- ice water, bath (large bowl of water and ice)
- 8 cups water
- 12 ounces sugar snap peas, trimmed
- 1⁄2 teaspoon lemon zest, grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 shallot, minced
- In a large Dutch oven, bring the 8 cups of water to a boil; add peas and cook until crisp-tender, about 30 seconds.
- Drain and plunge peas into the ice water bath to stop them from cooking; drain again and slice peas in half diagonally.
- In a medium bowl, combine lemon zest and the remaining ingredients with a whisk; add peas and toss gently to coat in sauce.
- Radish and Feta variation: Prepare the base recipe, but only use 1/8 teaspoon of the salt. Add 1/2 cup thinly sliced radishes, 1/3 cup crumbled feta (1 1/2 oz), and 3 tablespoons chopped fresh mint or basil to the pea mixture. Adds about 30 calories.
- Israeli Couscous and Dill variation: Heat 2 teaspoons olive oil in a saucepan, over medium heat, and saute 2/3 cup Israeli couscous, for 3 minutes. Add 1 cup water, bring to a boil, cover, reduce heat, and simmer 10 minutes. Drain and rinse. Prepare the base recipe with 6 ounces of peas, increase the salt to 1/2 teaspoon and substitute 1/2 teaspoon minced garlic for the shallot. Combine pea mixture, couscous, and 1 tablespoon minced fresh dill. Top with 2 tablespoons shaved Parmesan cheese. Adds about 140 calories.
- Toasted Almond and Pecorino variation: Prepare base recipe. Toast 3 tablespoons sliced almonds in a small skillet; cook over medium heat until lightly brown, about 3 minutes. Add almonds to pea mixture, tossing lightly. Top with 3 tablespoons shaved pecorino Romano cheese. Adds about 40 calories.
*Made for Australia/NZ Swap #76* Crisp and lovely ! Had just bought a nice bag of fresh, cleaned snap peas at Wegman's, and decided to serve this recipe hot, as a side. I steamed 1/2 the bag for 10 minutes while assembling the rest of the ingredients. i warmed the sauce in the microwave for just 8 seconds (to take the chill of), and combined with the whole cooked peas. Served with pecorino sprinkled on top. with roasted baby red potatoes and onions, and sauteed tilapia loins. LOVE the way lemon brings out a nice crisp, fresh flavor. Thanks for posting, threeovens !
I also got this recipe from CL, and it's delicious! I made the base recipe as written, except... I omitted the shallots, used Splenda instead of sugar and left the peas whole. Made a delicious, bright, light, flavorful side dish that was perfect for a spring bbq! Thank you threeovens for posting this so I didn't have to! ;)