- 1½ lbs. snow peas
- 1 Tbsp. champagne vinegar
- 1 small shallot, minced
- 3 Tbsp. extra-virgin olive oil
- ¼ cup fresh mint leaves, cut into thin strips
- Salt and fresh ground pepper to taste
Bring a large pot of salted water to a boil. Add the snow peas and simmer until almost tender, about 1 ½ – 2 minutes. Drain and transfer to a bowl filled with ice water. Let stand for 5 minutes, then drain and set aside. (cut the peas or leave them whole after cooking)
In a small bowl, whisk together the vinegar, shallots and olive oil until blended. Season with salt and pepper. Toss the peas and dressing together in a serving bowl. Serve right away…. Enjoy!
Sweet, crisp snow peas are at their best flavor when the weather is still slightly cool, you can find them at the market spring through early summer. When choosing snow peas, pick ones that are light green, crisp and make a “snap” when broken. Eat the pea and the pod, all you need to do is cut off the tip. They can be stored in the refrigerator in an airtight container for up to three days. If they begin to wilt, immerse them in cold water for 10 – 15 minutes to re-crisp them. Snow peas also taste great in stir-fries, soups or salads.