Lemony Pea Salad
The idea of fresh peas in the spring never gets old, so crisp and delicious!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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
