Sugar Snap Salad
Wash and dry the lettuce and tear into bite−sized pieces. Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside. Make an ice bath by fil...
Ingredients
- 4cupsugar snap peas, string removed
- 3tablespoonminced shallots
- 4teaspoonsherry vinegar
- 7teaspoonextra−virgin olive oil
- 1/2cuproughly chopped fresh basil
- 3tablespoonchopped italian flat leaf parsley
Directions
- 1
Wash and dry the lettuce and tear into bite−sized pieces
- 2
Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside
- 3
Make an ice bath by filling a large bowl with ice and cold water and set that aside
- 4
In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy
- 5
Immediately, drain the peas and plunge into the ice bath
- 6
Once the peas have cooled and stopped cooking remove them from the ice bath
- 7
Remove excess water from peas by blotting with a paper towel
- 8
Up to this point, the salad can be made a day in advance, refrigerated as separate components