A lovely, light salad from Sally Schneider's excellent cookbook, "The Improvisational Cook" (2006).
- 4 cups sugar snap peas (about 12 ounces)
Lemon and Olive Oil Dressing
- 1 garlic clove, bruised, then cut in half lengthwise
- 2 teaspoons fresh lemon juice (to taste)
- 1 pinch kosher salt
- 1 pinch sugar
- 1⁄4 cup fruity extra virgin olive oil
- 1 slice lemon zest, 2-inch, cut into thin slivers
- fresh ground black pepper
- 2 -3 ounces parmigiano, in 1 piece
- Slice the vegetables: With a chef’s knife, cut the sugar snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve.
- Make the dressing: Rub the cut side of one of the garlic halves over the inside of a small bowl. Add the lemon juice, salt, and sugar. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle in the olive oil until the sauce has formed a thin emulsion with a subtle garlic flavor; discard the garlic.
- Dress the vegetables: Up to 1/2 hour before serving, add the sugar snap peas and lemon zest and toss to coat; season with pepper to taste.
- Garnish with the cheese: Just before serving, using a mandoline or a vegetable peeler, shave the Parmigiano into paper-thin shavings. Scatter over the peas and toss gently.