INGREDIENTS
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1 pound
snap peas, trimmed
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1 tablespoon
Meyer lemon juice
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1 teaspoon
Meyer lemon zest
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3 tablespoons
extra virgin olive oil
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1 teaspoon
minced shallot
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1 tablespoon
chopped mint leaves
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Salt and freshly ground pepper, to taste
INSTRUCTIONS
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Fill a large bowl with water and ice. Set aside.
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Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes.
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Using a slotted spoon, transfer snap peas to ice water.
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Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.