Lemony Pea Salad

"The idea of fresh peas in the spring never gets old to me," says Alex.
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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Ingredients

For the dressing:

2 tablespoons Dijon mustard

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

Kosher salt

3 tablespoons extra-virgin olive oil

3 tablespoons vegetable oil

For the salad:

Kosher salt

2 pinches of sugar

1 pound sugar snap peas, trimmed

1/2 teaspoon red pepper flakes

1 pound snow peas, trimmed

2 cups arugula leaves

Directions

  1. Make the dressing: Whisk the mustard, lemon juice, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and vegetable oil until smooth. Season with more salt.
  2. Make the salad: Fill a large bowl halfway with ice water. Set a colander in the ice bath. Bring a medium pot of heavily salted water to a boil; add a pinch of sugar. Add the snap peas and cook 2 minutes. Remove with a strainer or slotted spoon and transfer to the colander in the ice bath to stop the cooking. Drain the snap peas and spread out on a kitchen towel; pat dry.
  3. When ready to serve, transfer the snap peas to a large bowl and season with salt, the red pepper flakes and a pinch of sugar. Toss to blend. Add the raw snow peas and arugula and drizzle with the dressing; toss to coat. Serve immediately.
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