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.
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
snap peas, trimmed
Meyer lemon juice
Meyer lemon zest
extra virgin olive oil
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.