Minty Sugar Snap Pea Salad
By America's Test KitchenPublished on June 13, 2013
Time
45 minutes
Yield
Serves 4 to 6
Ingredients
1 ½ pounds sugar snap peas, stems snapped off and strings removedSalt and pepper ¼ cup finely chopped fresh mint leaves 1 small shallot, minced1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon1 teaspoon Dijon mustard 1 teaspoon honey 3 tablespoons extra virgin olive oil ¼ cup crumbled goat cheese
Instructions
- 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.)
- 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.)
Time
45 minutesYield
Serves 4 to 6Ingredients
1 ½ pounds sugar snap peas, stems snapped off and strings removed
Salt and pepper
¼ 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
¼ cup crumbled goat cheese
Ingredients
1 ½ pounds sugar snap peas, stems snapped off and strings removed
Salt and pepper
¼ 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
¼ cup crumbled goat cheese
Ingredients
1 ½ pounds sugar snap peas, stems snapped off and strings removed
Salt and pepper
¼ 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
¼ cup crumbled goat cheese
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 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.
Instructions
- 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.)
- 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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