I've always had a tendency to reserve snap peas for snacking and stir-fries. I owe Emily's recipe a big thank you for opening my eyes to their full potential.
What I love about this recipe is that it's so simple, yet it has bright, fresh flavors that make it shine. The snap peas are quickly blanched, then tossed with an easy Meyer lemon and mint vinaigrette. Make this as a quick and easy side dish, or let it stand alone as a simple salad.
It's the kind of seasonal recipe that makes you happy for spring's arrival, and at the same time every bite makes you yearn for even warmer summer days. Crisp vegetables tossed with lemon and mint have a way of doing that.
- Kelli, April 2015
Snap Peas with Meyer Lemon and Mint
1 pound snap peas, trimmed
1 tablespoon Meyer lemon juice
1 teaspoon Meyer lemon zest
3 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon chopped mint leaves
Salt and freshly ground pepper, to taste
Fill a large bowl with water and ice. Set aside.
Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.
Using a slotted spoon, transfer snap peas to ice water.
Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.
Updated from a post originally published April 2009.