Snap Pea Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- lemon juice
- 1 pound sugar snap peas, trimmed and strings removed (see note)
- a five-finger pinch of mint leaves (preferably black mint), roughly chopped at the last minute
- 1/4 cup simple lemon dressing
- maldon or another flaky sea salt
- large handful delicate, peppery arugula
Preparation So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole. Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway. Cook's Note:If you wish to remove the maximum string from your snap peas, try this: With one hand, hold a snap pea so the concave side is facing you and the stem end is facing down. With the other, use a small, sharp knife to cut just below the very tip of the pea and pull towards you, removing the string in the process. Rotate the pea so the stem end is facing up and the concave side is facing away from you. Now cut just below the tip of the pea and pull towards you, removing the string along the spine of the pea. This goes quite quickly once you get the hang of it, and you never have to worry about a stringy bit mucking up a good bite. From A Girl and Her Greens © 2015 by April Bloomfield. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from Ecco, an imprint of HarperCollins Publishers.
Preparation So long as you find the right snap peas, you'll have a smashing salad. But I find that putting your knife to them adds even more excitement, a little textural variation and attractiveness. Accordingly, run the tip of your knife along the spine of some of the larger pods, open them like a book to expose the peas, and gently pull to separate the two sides of the pod. Slice others diagonally in half or thirds. Keep small ones whole. Combine the peas and mint in a large bowl. Pour in the dressing and toss gently but well. Season to taste with more salt and lemon, if you'd like. Add the arugula to the bowl and toss gently to coat the leaves in the dressing without bruising them. Arrange it all prettily on a platter and serve straightaway. Cook's Note:If you wish to remove the maximum string from your snap peas, try this: With one hand, hold a snap pea so the concave side is facing you and the stem end is facing down. With the other, use a small, sharp knife to cut just below the very tip of the pea and pull towards you, removing the string in the process. Rotate the pea so the stem end is facing up and the concave side is facing away from you. Now cut just below the tip of the pea and pull towards you, removing the string along the spine of the pea. This goes quite quickly once you get the hang of it, and you never have to worry about a stringy bit mucking up a good bite. From A Girl and Her Greens © 2015 by April Bloomfield. Buy the full book from HarperCollins or from Amazon. Reprinted with permission from Ecco, an imprint of HarperCollins Publishers.
