When snap peas are in season, I can’t resist making this crunchy salad. I usually serve it cold, but it’s also good warm, with the peas straight from the pot.
—JEAN ECOS HARTLAND, WI
START TO FINISH: 20 MIN. • MAKES: 12 SERVINGS (3/4 CUP EACH)
1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3 pounds fresh sugar snap peas
Grated lemon peel, optional
1. For vinaigrette, in a small bowl, whisk the first eight ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl.
2. Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon peel.