Sugar Snap Pea Salad with Sherry Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. Ingredients:
2 small shallots, minced |
1 1/2 tablespoons sherry vinegar |
3 tablespoons extra-virgin olive oil |
1 pound sugar snap peas, trimmed |
1/2 cup thinly sliced fresh basil leaves |
3 tablespoons chopped fresh parsley leaves |
2 heads bibb lettuce, washed, spun dry, and torn into bite-size pieces |
Directions:
1. In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.)
2. In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.)
3. Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad.
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