Sugar Snap Pea Salad With Mint
Season with salt and pepper.
Sugar snap pea salad with mint. Stir fry for 4 minutes then remove from heat and stir in the mint leaves. Cover and shake vigorously until well combined. To make lemon mint vinaigrette. In a small bowl whisk dressing ingredients.
Thats where this snap pea salad comes in. Transfer to a large bowl. Place the first 7 ingredients in a blender. Directions for the salad.
Stir in poppy seeds. Divide among 4 salad plates and serve. Drain and transfer to a bowl of iced. Toss peas with 3 tbs.
Combine the shallots vinegar honey mustard olive oil and mint in a jar with a lid. Cover and process until blended. Added to the mix are radishes for peppery crunch and balls of fresh milky mozzarella to bulk things up and make it even more exciting to dig into. In a large saucepan bring 2 quarts water to a boil.
Cook uncovered 2 3 minutes or just until crisp tender. Heat oil in a large skillet over medium heat. Drain and immediately. In a large bowl toss together the radishes peas ricotta and mint.
Bring a large saucepan of salted water to a boil over high heat. Place in a small bowl and add the lemon juice and. Whisk together all ingredients. Prepare a medium bowl of ice water.
Season with salt and pepper. Spoon the vinaigrette into a bowl add the peas mint and salt and pepper and toss to coat. It embraces the abundance of fresh mint and packs it into a salad thats equal parts bright and refreshing. Using a knife or a mortar and pestle make a paste of the garlic and salt.
Let dressing stand 10 minutes. Add peas to dressing and toss to coat. Cook sugar snap peas in boiling water 2 minutes or until bright green. Pour over pea mixture.
Add the sugar snap peas green onion and garlic. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Step 2 thinly slice snap peas lengthwise about 4 slices each.