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© Kana Okada

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Three-Pea Salad

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 From 3 ratings.

User Reviews

rating ladydarkemerald
I wonder if I could substitue edamame for, say, the sugar snaps?  Any thoughts there?
rating STORMYGIRL
this is delicious!
rating leslif
Very good.  I kept leftover salad in fridge over the weekend and it was still fresh and flavorful.  I served it as part of a cold dinner the following night.

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Three-Pea Salad

  • fast FAST
  • healthy HEALTHY
  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
ACTIVE TIME: 30 MIN
SERVES: 6
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.
ingredients
  • 1 tablespoon minced shallot
  • 1 tablespoon sherry vinegar
  • 1 tablespoon sour cream or crème fraîche
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 pound sugar snap peas
  • 1/2 pound snow peas, halved crosswise
  • One 10-ounce box frozen baby peas (about 2 cups)
directions
  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.