“The idea of fresh peas in the spring never gets old to me,” says Alex.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons vegetable oil
- Kosher salt
- 2 pinches of sugar
- 1 pound sugar snap peas, trimmed
- 1/2 teaspoon red pepper flakes
- 1 pound snow peas, trimmed
- 2 cups arugula leaves
Instructions
- Make the dressing: Whisk the mustard, lemon juice, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and vegetable oil until smooth. Season with more salt.
- Make the salad: Fill a large bowl halfway with ice water. Set a colander in the ice bath. Bring a medium pot of heavily salted water to a boil; add a pinch of sugar. Add the snap peas and cook 2 minutes. Remove with a strainer or slotted spoon and transfer to the colander in the ice bath to stop the cooking. Drain the snap peas and spread out on a kitchen towel; pat dry.
- When ready to serve, transfer the snap peas to a large bowl and season with salt, the red pepper flakes and a pinch of sugar. Toss to blend. Add the raw snow peas and arugula and drizzle with the dressing; toss to coat. Serve immediately.
Nutrition Facts
| Calories | 189 |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 439 milligrams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 4 grams |
| Protein | 6 grams |
| Sugar | 7 grams |
Reviews
Substituted spinach for the Arugula because my wife is allergic to Arugula. I loved it. Will definitely be stealing that vinaigrette recipe for other salads, super quick and tasty.
I liked it, but most people thought it was too bitter.
This was a hit at a potluck get together. So crisp and lemon y – light and refreshing. Will definitely make it again.