Okay, say that five times fast!! I LOVE when the farmer's market goes from carrying winter produce to spring produce. Not only is it an official invitation for me to start wearing bright pops of color and retire my heavy coat, but it's also an incredibly verdant, bountiful time in the market. The tall stalks of asparagus standing side by side in bunches, the overflowing pints of local strawberries, the piles of tomatoes can have one (me) practically running to the stands! And let's not forget the vegetable that brought us here in the first place- the sugar snap pea. Bright green, crunchy, and oh so sweet, it just screams to be eaten raw, by the handful, with the merest suggestion of seasoning. My husband got me into eating sugar snap peas. They're one of his favorite snacks. So when I saw them at the market, I had to buy some. In this recipe, I turned them into an Asian-influenced salad. Very simple, very few ingredients, but with flavors that truly pop.
Makes 4 side servings
Ingredients 1/2 lb sugar snap peas, fibrous stem and strings removed, sliced diagonally into thirds 1 tbsp rice wine vinegar 1 tsp dark sesame oil 1 tsp soy sauce (more or less depending on taste) 1/4 tsp grated ginger 1 clove garlic, minced sesame seeds to sprinkle
Set aside a mixing bowl of ice water. Bring a medium saucepan full of water to a boil. Add the sliced sugar snap peas and cook for about 2 minutes. Remove the snap peas from the boiling water and place in the ice water. This will stop the cooking and maintain the bright green color. Strain the snap peas out, pat dry, and place in a dry mixing bowl (you can use the same one with the ice water, just make sure it's nice and dry). Add the rice wine vinegar, sesame oil, soy sauce, ginger, and garlic, and toss together. Just before serving, sprinkle sesame seeds on top of the salad for added crunch and color contrast.