My F&W
quick save (...)
Three-Pea Salad
© Kana Okada

Three-Pea Salad

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This combination of sugar snap peas, snow peas and green peas—dressed in a sherry vinaigrette blended with a touch of sour cream—is clever and delicious. It can be made into a main course by adding shaved Manchego cheese and serrano ham.

  1. 1 tablespoon minced shallot
  2. 1 tablespoon sherry vinegar
  3. 1 tablespoon sour cream or crème fraîche
  4. 1/4 cup extra-virgin olive oil
  5. Salt and freshly ground pepper
  6. 1/2 pound sugar snap peas
  7. 1/2 pound snow peas, halved crosswise
  8. One 10-ounce box frozen baby peas (about 2 cups)
  1. Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. In another large bowl, whisk the shallot, vinegar and sour cream together. Whisk in the olive oil until emulsified. Season with salt and pepper.
  2. Add the sugar snap peas to the boiling water and blanch for 20 seconds. Add the snow peas and cook for 20 seconds. Add the frozen baby peas and cook for 20 seconds longer, until the sugar snaps and snow peas are crisp-tender and the baby peas are heated through. Drain and immediately transfer the colander to the ice water to stop the cooking. Drain again and pat the peas dry. Add the peas to the dressing, season with salt and pepper and toss to coat. Serve.
Make Ahead The salad can be refrigerated overnight.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.