Sugar-Snap Pea Salad with Lemon and Parmesan
Original recipe by: Leslie Brenner
This salad was inspired by one I had some years ago at ABC Kitchen in New York City. It's a great thing to make if you're wishing spring would hurry up and arrive. If you want to make this in advance, you can blanche and slice the peas up to several hours ahead of time, and hold them in a covered bowl in the fridge, then dress them just before serving.
Serves 4-6 as a starter.
Ingredients
1 pound sugar-snap peas
1 tablespoon freshly squeezed lemon juice
2 teaspoons Champagne vinegar or white wine vinegar
1/4 teaspoon salt
2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
1/4 cup finely grated parmesan, plus extra for garnish
1 1/2 tablespoons sliced chives
Freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add the sugar snap peas and blanch for 1 minute. Drain them in a colander and run cold water over them to stop the cooking. Let drain well, then blot t…