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Fresh Herb & Snap Pea Salad




Source of Recipe


Marla


Recipe Introduction


Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.



List of Ingredients




Fresh Herb & Snap Pea Salad


8 ounces sugar snap peas , trimmed
2 tablespoons sliced almonds
2 tablespoons extra-virgin olive, walnut or almond oil
2 tablespoons fruity vinegar , such as raspberry or pomegranate
1/4 teaspoon salt
1/8 teaspoon , freshly ground pepper
4 cups packed mâche or mixed baby lettuce
1/4 cup snipped fresh chives (1/2-inch pieces)
1/4 cup chopped fresh tarragon


Recipe





1: Bring a medium saucepan of water to a boil. Add snap peas and cook until bright green but still crisp, 1 to 2 minutes. Drain and rinse under cold water.

2: Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

3: Whisk oil, vinegar, salt and pepper in a large bowl. Add lettuce, chives, tarragon and the snap peas and toss. Serve sprinkled with the almonds.


source is Arc Max