It's a great thing to make if you're wishing spring would hurry up and arrive. If you want to make this in advance, you can blanche and slice the peas up to several hours ahead of time, and hold them in a covered bowl in the fridge, then dress them just before serving.
Bring a large pot of salted water to a boil. Add the sugar snap peas and blanch for one minute. Drain them in a colander and run cold water over them to stop the cooking. Let drain well, then blot them with a tea towel or paper towels. Place the sliced sugar snaps in a large bowl and set aside.
Make a lemon vinaigrette: In a small bowl whisk together the lemon juice, vinegar and salt, then whisk in the olive oil. Pour the vinaigrette over the sugar snap peas, add the lemon zest, parmesan, chives and a few grinds of black pepper. Toss the salad, then correct seasoning. Garnish with a little more grated parmesan. Sign In My Account.
Featured Stories. Recent Stories. Story archive. Recipes by Course. Recipes by Food Culture. About Cooks Without Borders. About Leslie Brenner. Media Kit. The fine print. Terms of Use. Privacy Policy. S erves as a starter. Print With Image Without Image. Yield: Serves four to six Author: Leslie Brenner. Instructions Bring a large pot of salted water to a boil. Did you make this recipe? Tag cookswithoutborders on Instagram and hashtag it cookswithoutborders.
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