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
- Shocking the peas in ice water right away rapidly chills them, stopping the cooking process and keeping them plump, crisp-tender, and fresh.
- Yield:Serves 4 as a first course
- Active time: 15 minutes
- Total time:15 minutes
- 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
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.
Meanwhile, in a medium bowl, whisk together yogurt, olive oil, mayonnaise, lemon juice and zest, mint, and shallot. Season with salt and pepper.
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.