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Sugar Snap Salad
By Food Salad Recipes
Sugar Snap Salad 4 cups bibb (or butter) lettuce 4 cups sugar snap peas, string removed
3 tablespoons minced shallots 4 teaspoons sherry vinegar salt and black pepper, to taste 7 teaspoons extra−virgin olive oil 1/2 cup roughly chopped fresh basil 3 tablespoons chopped italian flat leaf parsley Wash and dry the lettuce and tear into bite−sized pieces.Make the vinaigrette by combining the shallots, vinegar, salt,pepper and olive oil and set aside. Make an ice bath by filling a large bowl with ice and coldwater and set that aside. In a large
pot, blanch peas in boiling water for about 3 minutes,until peas are bright green and cooked but still crunchy.Immediately, drain the peas and plunge into the ice bath. Once the peas have cooled and stopped cooking remove them fromthe ice bath. Remove excess water from peas by blotting with apaper towel. Up to this point, the salad can be made a day inadvance, refrigerated as separate components. Use the lettuceto line the bottom of a serving dish and add peas, basil, andparsley to another bowl. Add vinaigrette and toss. Put thismixture on top of the lettuce and serve immediately. Food, Salad Recipes
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