Lemony Pea Salad

Serves: 6

The idea of fresh peas in the spring never gets old, so crisp and delicious!

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2 tablespoons dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
kosher salt
3 tablespoons extra-virgin olive oil
3 tablespoons vegetable oil
kosher salt
2 pinches of sugar
1 pound sugar snap peas , trimmed
1/2 teaspoon red pepper flakes
1 pound snow peas , trimmed
2 cups arugula leaves


Make the dressing: Whisk the mustard, lemon juice, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and vegetable oil until smooth. Season with more salt.

Make the salad: Fill a large bowl halfway with ice water. Set a colander in the ice bath. Bring a medium pot of heavily salted water to a boil; add a pinch of sugar. Add the snap peas and cook 2 minutes. Remove with a strainer or slotted spoon and transfer to the colander in the ice bath to stop the cooking. Drain the snap peas and spread out on a kitchen towel; pat dry.

When ready to serve, transfer the snap peas to a large bowl and season with salt, the red pepper flakes and a pinch of sugar. Toss to blend. Add the raw snow peas and arugula and drizzle with the dressing; toss to coat. Serve immediately.

Source: foodnetwork.com

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