Sugar Snap (or Snow Pea) Salad with Fresh Mint and Lemon

Sugar Snap (or Snow Pea) Salad

with Fresh Mint and Lemon

Adapted by Blue Heron Kitchen from NoMad

A friend of mine brought this salad to me while I was recuperating from shoulder surgery. There may be no better medicine than when someone cooks for you. I don’t think I’d tasted anything as good as that salad, ever. Its curative factor may be subjective. But the crunchy, minty, sweet, lemony, peppery/salty, "yes, I'll have some more, thanks" factor - it's brilliant. 

Thank you, Rita! 

Sugar snaps aren’t peaking at the market anymore. I’ve suggested alternative “sturdy” vegetables that will stay crisp and crunchy. I adore everything about kohlrabi. 

If you don't like the pancetta part of this recipe, omit it. If you do omit the pancetta, compensate by increasing the amount of olive oil in the skillet.

The original recipe clocks this at 45 minutes to prepare. Post-op, double that.

Here is Blue Heron Kitchen's twist: 

Ingredients:

1 and 1/2 pounds [sugar snap or] snow peas (If unavailable, shred a combination of cabbage, carrots and kohlrabi – one, two or all – 1 ½ lbs. This can be done in a food processor!)

1/2 c. olive oil plus ¼ tsp. lemon oil (Boyajian makes this product. You can purchase it directly from them (there's a cute trio of mini citrus oils) from King Arthur Flour or go to  Amazon.com and search there.)

2-3 Tbsp. freshly squeezed lemon juice (I prefer organic lemons)

Salt

1 tablespoon extra-virgin olive oil

2 ounces pancetta, finely diced (if you omit the pancetta, add another 1-2 Tbsp. olive oil)

½ to 3/4 cup finely diced Vidalia or other ‘sweet’ onion

1/3 to 1/2 cup fresh mint leaves, sliced into thin strips

Grated zest from 1 large or 2 small lemons

Salt (try fleur de sel!) and freshly ground black pepper, to taste

1 oz. Pecorino cheese, shaved.

Procedure:

1.Trim ends of snow peas and pull off strings. Stack about a dozen snow peas at a time on a cutting board and use a sharp knife to cut them at an angle into medium julienne. 

Place in a bowl of ice water.  (If you’re using julienned cabbage/carrots/kohlrabi – give them an ice bath too!)

2.In a small bowl, whisk together lemon oil, lemon juice and a teaspoon of salt, or to taste, and set aside. (If you don’t have lemon oil, grate some extra lemon zest into the dressing. Take care to only include the yellow part of the lemon, excluding the white pith, which is bitter. Organic lemons are your best bet.) N.B.: I decreased the amount of dressing and didn’t pour it all on. You’ll judge how much dressing works for you.

3.In a 12-inch skillet, heat extra-virgin olive oil over medium heat. Add pancetta and cook until fat is rendered. Do not allow pancetta to brown. Add onion and cook on low until soft and transparent. Remove from heat. Drain snow peas and add to skillet. Return to medium heat and cook, stirring, just enough to warm and slightly wilt snow peas, about 5 minutes. Remove from heat.

4.Whisk lemon dressing and pour  as much as you feel is needed into skillet. Add lemon zest and mint and toss. Season with salt and pepper. Transfer to a large serving dish or to shallow bowls, scatter shaved cheese on top and serve.

With a hunk of bread and with (or without)some grilled or steamed shrimp, this salad can be the main course. It’s also a great first course or side dish. Suggestion: Instead of cole slaw or potato or macaroni salad, bring this to your pot luck or picnic, and everyone'll be singing "Pass the Peas", I'm serious.





YIELD: 4 to 6 servings

sugar snap peace and love,
jane

YIELD: 4 to 6 servings