Sugar snap peas are one of those vegetables I buy and then I’m not sure what to do with them other than putting them in a stir-fry or just munching them raw. They are a cute little bunch of pods and they hold up really well to cooking, keeping their 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, shallots, 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. That’s it. 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, asparagus, 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. Enjoy!
Snap Pea Salad with Almonds in an Herbed Vinaigrette
1 small shallot, minced