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Minty Sugar Snap Peas
This fabulous recipe works best when you start with fresh sugar snaps. If you can't find fresh ones, you can
substitute frozen snaps, adjust the process, and still get an acceptable dish.
| 1 1/2 pound sugar snap peas, stems snapped and strings removed |
salt and fresh ground black pepper to taste |
| 1/4 c. fresh mint, finely chopped |
1 small shallot, minced |
| 1 t. grated lemon zest |
1 T. lemon juice |
| 1 t. Dijon mustard |
1 t. honey |
| 3 T. olive oil |
1/4 c. crumbled goat cheese |
- In a large bowl, combine 4 cups cold water and 4 cups ice cubes. In a large pot over high heat,
bring 4 quarts of water to boil. Add the snaps and 1 tablespoon of salt. Cook the snaps to crisp-tender,
about 2 minutes. Drain the snaps, and transfer them to the ice bath. When they have cooled, pat them
dry with a kitchen towel, and cut them in half crosswise (so they will absorb more dressing).
- In a large bowl, whisk together all of the remaining ingredients save the cheese. Add the snaps and
the cheese, and toss.
- At this point, our practice has been to cover the bowl and chill it for a couple hours before serving.
The good folks at Cook's Country assert that you can also serve the dish at room temperature.
4-6 servings
Source: Cook's Country, June 2009
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