I thought this looked delightful. I love Snap Peas too, they are so versatile.
Snap Peas with Green Garlic Confit and Dill Vinaigrette
This dish from chefs Jeremiah Stone and Fabian von Hauske of NYC's Contra and Wildair may be the ultimate summer salad: sweet, crunchy raw snap peas and thinly sliced mushrooms in a vibrant,
tangy, herby vinaigrette.
2 stalks of green garlic, trimmed and thinly sliced crosswise
1 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup chopped dill
Kosher salt
Pepper
1 1/2 lbs sugar snap peas, trimmed, some chopped and some left whole
6 white button mushrooms, halved lengthwise and thinly sliced lengthwise
1/4 cup torn mint or small mint leaves
1. In a small saucepan, combine the green garlic and olive oil and bring to a simmer. Cook over low heat until the garlic is very tender, about 10 minutes. Remove the pan from the heat and let cool completely. Strain the oil into a small bowl; transfer the green garlic to a medium bowl. Add the lemon juice and dill and slowly whisk in the reserved oil until well blended. Season with salt and pepper.
2. In a bowl, toss the snap peas with 3/4 cup of the vinaigrette. Transfer to a platter and scatter the mushrooms on top. Garnish with the mint and serve with the remaining vinaigrette.
MAKE AHEAD
The green garlic-dill vinaigrette can be refrigerated for 2 days.
Servings: 6 - 8
Source: Food and Wine
Have a great day
Snap Peas with Green Garlic Confit and Dill Vinaigrette
This dish from chefs Jeremiah Stone and Fabian von Hauske of NYC's Contra and Wildair may be the ultimate summer salad: sweet, crunchy raw snap peas and thinly sliced mushrooms in a vibrant,
2 stalks of green garlic, trimmed and thinly sliced crosswise
1 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup chopped dill
Kosher salt
Pepper
1 1/2 lbs sugar snap peas, trimmed, some chopped and some left whole
6 white button mushrooms, halved lengthwise and thinly sliced lengthwise
1/4 cup torn mint or small mint leaves
1. In a small saucepan, combine the green garlic and olive oil and bring to a simmer. Cook over low heat until the garlic is very tender, about 10 minutes. Remove the pan from the heat and let cool completely. Strain the oil into a small bowl; transfer the green garlic to a medium bowl. Add the lemon juice and dill and slowly whisk in the reserved oil until well blended. Season with salt and pepper.
2. In a bowl, toss the snap peas with 3/4 cup of the vinaigrette. Transfer to a platter and scatter the mushrooms on top. Garnish with the mint and serve with the remaining vinaigrette.
MAKE AHEAD
The green garlic-dill vinaigrette can be refrigerated for 2 days.
Servings: 6 - 8
Source: Food and Wine
Have a great day
Just came in from the garden where I picked a whole pile of sugar snap and snow peas. Want to guess what I'm going to do with them?
ReplyDeleteTimed it just right then Helen.
DeleteHi Jo - love those simple salads ... this sounds absolutely delicious .. cheers Hilary
ReplyDeleteMe too Hilary.
DeleteThis sounds like a delicious salad! I love mushrooms, and just found out that cooked mushrooms have a high level of potassium. Thanks Jo!
ReplyDeleteJulie
You're welcome Julie
DeleteCharlie likes to open the pods and just eat the peas. Sounds like a good recipe.
ReplyDeleteSo do I sometimes Denise. I don't have any snap peas right now, they were not very good in the store this week.
DeleteThat sounds delicious! I love pea pods!!!
ReplyDeleteYes. I can't wait to try it JoJo
DeleteYummy sounding!
ReplyDeleteI thought so Birgit.
DeleteLove snap peas.
ReplyDeleteMe too but they weren't very good this week Ivy.
DeleteI didn't get any this year. Not sure if they still have them at our local farmer's market but we'll be in town tomorrow. Donating my desk and then we will stop and see what the farmer's have on offer.
DeleteHappy Weekend!
Bought some this week though. Now the desk, where does your computer live Ivy?
Delete