Snap Pea Salad With Creamy Yogurt-Mint Dressing
- Yield:Serves 4 as a first course
- Active time:15 minutes
- Total time:15 minutes
- Rated:
[Photograph: Vicky Wasik]
Snap peas are one of my favorite vegetables for eating out of hand, but I like them even better lightly blanched. It takes a little willpower not to tear through them all raw right away, but if you can hold off, an even tastier salad—full of plump, sweet peas in a creamy, minty dressing—awaits.
Why It Works
Blanched snap peas are the sweetest and juiciest. Read the Whole Story- Shocking the peas in ice water right away rapidly chills them, stopping the cooking process and keeping them plump, crisp-tender, and fresh.
Ingredients
- Kosher salt
- 1 pound (450g) sugar snap peas, trimmed
- 1/4 cup (60ml) yogurt
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 tablespoon (15ml) mayonnaise
- 1/2 tablespoon (7ml) fresh juice from 1 lemon, plus small pinch freshly grated lemon zest
- 8 mint leaves, minced (about 1/2 tablespoon; 8ml)
- 1/2 ounce minced shallot (15g; about 1/2 small shallot)
- Freshly ground black pepper
Directions
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1.
Bring a large saucepan of heavily salted water to a boil and prepare an ice bath. Add snap peas to boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon or mesh strainer, transfer snap peas to ice bath to chill.
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2.
Meanwhile, in a medium bowl, whisk together yogurt, olive oil, mayonnaise, lemon juice and zest, mint, and shallot. Season with salt and pepper.
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3.
Drain snap peas thoroughly, then blot dry with clean kitchen towels or paper towels. Transfer to a serving bowl and toss with dressing until evenly coated. Check seasoning and add more salt if necessary, then serve right away.