Lemony Sugar Snap Peas With Shaved Parmigiano |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A lovely, light salad from Sally Schneider's excellent cookbook, The Improvisational Cook (2006). Ingredients:
4 cups sugar snap peas (about 12 ounces) |
1 garlic clove, bruised, then cut in half lengthwise |
2 teaspoons fresh lemon juice (to taste) |
1 pinch kosher salt |
1 pinch sugar |
1/4 cup fruity extra virgin olive oil |
1 slice lemon zest, 2-inch, cut into thin slivers |
fresh ground black pepper |
2 -3 ounces parmigiano, in 1 piece |
Directions:
1. Slice the vegetables: With a chef’s knife, cut the sugar snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve.
2. Make the dressing: Rub the cut side of one of the garlic halves over the inside of a small bowl. Add the lemon juice, salt, and sugar. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle in the olive oil until the sauce has formed a thin emulsion with a subtle garlic flavor; discard the garlic.
3. Dress the vegetables: Up to 1/2 hour before serving, add the sugar snap peas and lemon zest and toss to coat; season with pepper to taste.
4. Garnish with the cheese: Just before serving, using a mandoline or a vegetable peeler, shave the Parmigiano into paper-thin shavings. Scatter over the peas and toss gently.
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