Sugar-snap pea salad with lemon and parmesan
Recipe by Leslie Brenner
This salad was inspired one I had a few years ago at ABC Kitchen in New York City. It's a great thing to make if you're wishing spring would hurry up and arrive. If you want to make this in advance, you can blanche and slice the peas up to several hours ahead of time, and hold them in a covered bowl in the fridge, then dress them just before serving.
Serves 4-6 as a starter.
1 pound sugar-snap peas
1 tablespoon freshly squeezed lemon juice
2 teaspoons Champagne vinegar or white wine vinegar
1/4 teaspoon salt
2 tablespoons extra virgin olive oil
grated zest of one lemon
1/4 cup finely grated parmesan, plus extra for garnish
1 1/2 tablespoons sliced chives
Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the sugar snap peas and blanch for one minute. Drain them in a colander and run cold water over them to stop the cooking. Let drain well, then blot them with a tea towel or paper towels. Trim the nubby ends of the pods, then use a sharp knife to cut them on the bias into 1/8-inch thick slices. Place the sliced sugar snaps in a large bowl and set aside.
Make a lemon vinaigrette: In a small bowl whisk together the lemon juice, vinegar and salt, then whisk in the olive oil. Pour the vinaigrette over the sugar snap peas, add the lemon zest, parmesan, chives and a few grinds of black pepper. Toss the salad, then correct seasoning. Garnish with a little more grated parmesan.