Two kinds of just-cooked peas and an Asian dressing make one delicious salad. Any combination of fresh peas will work with this recipe. Note: if peas are early and tender, preserve their sweet delicacy by not cooking them at all.
Ingredients
3 cups fresh shelled peas (3 lbs of pods)
12 oz sugar snap peas , trimmed
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1 tablespoon (packed) golden brown sugar
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
Cook shelled peas in large saucepan of boiling salted water until almost tender, about a minute and a half. Add sugar snap peast to same pan and continue boiling 30 seconds. Drain; rince under cold water and drain again. Transfer to a large bowl.
Whisk vinegar, soy sauce, sesame oil, sugar, salt and pepper in small bowl to blend. (Peas and dressing can be prepared up to 2 hours ahead. Let stand separately at room temperature.) Pour dressing over peas and toss to coat. Seaon to taste with more salt and pepper, if desired. Serve at room temperature.
Makes 6 - 8 servings.
Bon Appetit | July 2004
