Recipe: Snap Peas with Meyer Lemon and Mint

Snap peas and mint from the farmers' market, a Meyer lemon from a friend's yard, and a couple of basic pantry ingredients – quick to prepare and speaking wholly of spring. I hesitate to call this a recipe because it's just something that came together using fresh ingredients I had on hand. But perhaps that is the best kind of recipe for this season, when the new, vibrant flavors call for simple preparations rather than long hours spent over the stove or in the oven.

Snap Peas with Meyer Lemon and Mint
Serves 4

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.

(Image: Emily Ho)

Comments (5)

Lovely.

I had something very similar at Franny's in Bklyn but with the addition of a little puddle of whipped ricotta.

mmm I'm going to try this for sure this weekend.

Yummy. I like art's ricotta idea, too.

I tried this recipe tonight: it was absolutely astounding! Light, bright and refreshing. I steamed the snap peas and served them warm while omitting the salt and pepper as it wasn't needed. My only regret was not having the foresight to double the recipe. Looing forward to trying the vinaigrette with others spring vegetables like fiddleheads and asparagus.

I returned to this recipe tonight, replacing the snap peas with fresh, local fiddleheads -- it's a completely different dish with the strong, earthy flavor of the fern fronds -- but still amazing and I wouldn't hesitate to recommend it!