Minted Snap Pea Salad with arugula and tangy vinaigrette
Makes 6 Servings
12 ounces (¾ pound) sugar snap peas
Maldon sea salt, to taste
¼ cup extra virgin olive oil
1 lemon, juiced (2 tablespoons)
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon shallot, minced
6 cups fresh arugula
¼ cup fresh mint leaves
Fresh radish, thinly sliced
Bring a pot of water to boil and add a liberal amount of salt. Blanch the peas in salted boiling water until tender and bright green, then strain and plunge immediately in a bowl of ice water to stop the cooking process. Slice snap peas in half on a diagonal. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon, shallot, and a pinch of salt. Toss vinaigrette with the sliced blanched snap peas, arugula and chopped mint leaves. Garnish with fresh radish and serve immediately.
The Cookery offers hands-on, approachable cooking classes for chefs of all levels. Classes focus on international, regional, and seasonal cuisine, with a priority to source local and organic ingredients whenever possible. Owner and Chef Kelly Huddleston brings years of culinary experience together with a passion for cooking, entertaining and teaching.