Rating: 4 stars
1133 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1133
  • 5 star values: 0
  • 1,133 Ratings

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. More Recipes with Peas

Grace Parisi
May 2008

Gallery

© Kana Okada

Recipe Summary

total:
30 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement