Sugar Snap Salad
Crisp blanched sugar snap peas over bibb lettuce in a shallot-sherry vinaigrette, brightened with fresh basil and Italian flat-leaf parsley.
OtherVegetarianIntermediate15 min
Ingredients
Servings
4
- 4 cup bibb lettuce, torn
- 4 cup sugar snap peas, strings removed
- 3 tbsp minced shallots
- 4 tsp sherry vinegar
- 7 tsp extra-virgin olive oil
- 0.5 cup roughly chopped fresh basil
- 3 tbsp chopped Italian flat-leaf parsley
- 0.5 tsp salt
- 0.3 tsp black pepper
Instructions
- 1
Blanch sugar snap peas in boiling water about 3 minutes until bright green but still crunchy; immediately plunge into ice water to stop cooking. Drain.
- 2
Whisk together shallots, sherry vinegar, salt, pepper, and olive oil to make the vinaigrette.
- 3
Arrange lettuce on plates. Top with peas, drizzle with vinaigrette, and scatter basil and parsley over the top.
Tags
saladelegantvegetarianlightsugar snap peasspringamericanother
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