Sugar snap pea salad with sherry vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Shallots; minced |
| 1½ | tablespoon | Sherry vinegar* |
| 3 | tablespoons | Extra-virgin olive oil |
| 1 | pounds | Sugar snap peas; trimmed |
| ½ | cup | Thinly sliced fresh basil leaves |
| 3 | tablespoons | Chopped fresh parsley leaves |
| 2 | Heads Bibb lettuce; washed, spun dry, | |
| ; and torn into | ||
| ; bite-size pieces | ||
Directions
*available at specialty foods shops and some supermarkets.
In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.) In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.) Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad.
Serves 4 to 6.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 415 Calories (kcal); 41g Total Fat; (85% calories from fat); 5g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.