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Sugar Snap Peas
Ingredients:
| 2cups | Sugar Snap Peas | |
| 1/2 Tbsp | Lemon zest, finely chopped | |
| 1 Tbsp | Lemon juice, fresh | |
| 1 clove | Garlic, finely chopped | |
| 1/8 tsp | Red pepper, crushed (optional) | |
| 2 Tbsp | Olive oil | |
| 1/4 cup | Green onions, finely sliced | |
| 1/4 cup | Almonds, ranch-flavored, sliced | |
| pinch |
Black pepper Salt sesame seeds |
Directions:
Bring 2 quarts water to oil; stir in 1 tablespoon salt. Plunge Sugar Snap Peas into boiling water; cook 45 seconds from the moment peas were added. Do not overcook even briefly or peas will become too soft. Drain; immediately plunge into ice water or 2 minutes.
Drain thoroughly; reserve. To make dressing: mix zest, lemon juice, garlic, 1/4 teaspoon salt, crushed red peppers and black pepper, whisk in oil. Toss dressing with reserved sugar snap peas, green onion and sliced almonds. Arrange salad on serving platter.
Garnish with lemon slices.
Makes 4 servings
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Last Updated:
March 27, 2006
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