Snap Erbsen Salat mit Mandeln in einer Vinaigrette Herbed

Zuckerschoten sind eine jener Gemüse kaufe und dann bin ich nicht sicher, was zu tun mit ihnen anders als man sie in einem Wok oder gerade kaute sie roh. Sie sind ein netter kleiner Haufen von Hülsen und sie halten sehr gut zum Kochen, halten ihre crunch.

Tom brought me home a big bag of them from the farmer’s market last week. We were in the middle of a heat wave so I decided to make a salad out of them. I’m calling it a salad because it has a vinaigrette but I guess it could also be called a side dish.

The vinaigrette is a simple one made with lemon, Schalotten, Dijon and fresh herbs. Mint and basil are a really nice combination and luckily, we have both growing in the yard this summer.

All this needs is just a quick blanching of the snap peas, toss in the vinaigrette and sprinkle on some almond slices. Das ist es. Not a lot of work but a whole lot of flavor.

If you don’t have or don’t care for snap peas, you can make the same recipe with fresh green beans, Spargel, snow peas or whatever vegetable you choose. I’ve made it several times already using different vegetables. The vinaigrette is great for any salad or even a warm potato salad. Yum!

Bring this dish to your next cookout or pot luck get together. My Snap Pea Salad with Almonds in an Herbed Vinaigrette will be very popular so make a large batch. Genießen!


Snap Erbsen Salat mit Mandeln in einer Vinaigrette Herbed


For the Herbed Vinaigrette

1 small shallot, Hackfleisch

1 tsp. Dijon-Senf
1 tsp. Agavendicksaft
Zest and juice of ½ fresh lemon
1 Tbs. fresh mint, gehackt
1 Tbs. frischem Basilikum, gehackt
½ TL. getrockneter Oregano
¼ Tasse extra-natives Olivenöl
Kosher Salz abschmecken
Unterr the Snap Pea Salad
1 ½ kg. fresh snap peas, stems trimmed
1/3 Tasse gehobelte Mandeln
In einer kleinen Schüssel, combine all the ingredients for the vinaigrette. Whisk until everything is well combined. Salz nach Geschmack. Beiseite bis zur Verwendung.
In einem großen Topf, boil water and add some salt. Cook the snap peas for just a few minutes, until they turn bright green. Drain the peas and run them under cold water (or dip them in an ice bath) to stop the cooking.
Transfer the snap peas to a bowl. Toss with the vinaigrette. Sprinkle almonds on top. Dienen.
Die “V” Wort: Sagen Sie es. Eat it. Live it.
(Besucht 656 mal, 1 Besucher heute)

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