MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Sugar Snap Peas with Mint Dressing
Back to Previous Page

Sugar Snap Peas with Mint Dressing

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

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.

Ingredients

Serves 4

  • 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

Directions

  1. 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.
  2. Using a slotted spoon, transfer peas to ice bath until cold. Drain peas in a colander, and transfer to a serving dish.
  3. 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.
From Martha Stewart Living, July/August 1998

Menus That Include This Recipe

    More Ideas Like This

      Contributors' Comments Add Comment

      Also Try...

      Next
      Prev
      • Shrimp-Snap Pea Salad
      • Summer Platter Salad
      • Peaches with Syrup
      • Three-Bean Salad
      • Lamb Sandwiches
      • Bean-Vegetable Stew
      • Summer Bread Salad
      • Soba Noodles
      • Two-Pea Pasta
      • Shrimp-Snap Pea Salad
      • Summer Platter Salad
      • Peaches with Syrup
      • Three-Bean Salad
      • Lamb Sandwiches
      • Bean-Vegetable Stew
      • Summer Bread Salad
      • Soba Noodles
      • Two-Pea Pasta

       

      Today on MarthaStewart.com