Page 31 - 2016TOHCookbook

Lemony SnowPea/Sugar Snap Pea Salad
Lurie Family | RIVER VALE, NJ
“The first time I made this salad, the whole family loved it. It is tangy, crunchy
and delicious.” DEBBIE LURIE
INGREDIENTS
Serves 4
1⁄2 pound sugar snap peas, trimmed of strings 1⁄2 pound snow peas, trimmed of strings
4 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1⁄2 teaspoon coarse salt
1⁄4 teaspoon ground black pepper
3 Kirby cucumbers, halved lengthwise and thinly sliced 1⁄2 cup crumbled feta cheese
4 tablespoons chopped fresh chives
PREPARATION
1. Bring a large saucepan of water to a boil over high heat. Add the sugar snap peas and cook for 30 seconds, then add the snow peas and cook for 30 seconds more.
2. Transfer the peas to a colander and rinse under cold running water until cool, about 1 minute. Drain well. Thinly slice the peas lengthwise.
3. In a medium salad bowl, whisk together the lemon juice, oil, mustard, salt and pepper. Add the peas, cucumber, feta and chives; toss until mixed. Serve at room temperature or chilled.
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