Why This Recipe Works
- Shocking the peas in ice water right away rapidly chills them, stopping the cooking process and keeping them plump, crisp-tender, and fresh.
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.
Snap Pea Salad With Creamy Yogurt-Mint Dressing Recipe
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 3g||12%|
|Total Sugars 6g|
|Vitamin C 55mg||275%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|