Sugar Snap Peas with Mint Dressing
To trim a sugar snap pea, snap off the stem end, pull away the string, and discard; then remove the small fiber from the pointed end.
Photography: Anita Calero
Martha Stewart Living, July/August 1998
- Salt and freshly ground pepper
- 1 pound sugar snap peas, trimmed
- 3 tablespoons finely chopped shallots
- 3 tablespoons rice-wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 6 tablespoons olive oil
- 1 1/2 cups fresh mint leaves, roughly chopped
- Bring a small saucepan of salted water to a boil; prepare an ice bath. Add the peas to the boiling water, and cook until bright green and crunchy, about 1 minute.
- Using a slotted spoon, transfer peas to ice bath until cold. Drain peas in a colander, and transfer to a serving dish.
- Combine the shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid. Season with salt and pepper. Cover, and shake vigorously until well combined. Let dressing stand 10 minutes. Pour dressing over the peas. Toss, and serve.
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