Sugar Snap Peas with Mint
You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves whole and using sugar snap peas.
- Servings: 4
- 1 pound sugar snap peas, ends pinched off and strings removed (about 5 cups)
- 2 tablespoons Orange Vinaigrette
- 1/2 cup tightly packed mint leaves
- Kosher salt and freshly ground black pepper
Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for about 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain.
Spoon the vinaigrette into a bowl, add the peas, mint, and salt and pepper and toss to coat. Divide among 4 salad plates and serve.