EEE Cooks: Sugar Snap Pea and Sesame Salad (Recipe)

We make a salad out of red Iceberg lettuce and sugar snap peas from our local Farmer’s Market. Like peanut butter and jelly, we have come to realize that there are certain combinations that work well together. Tonight we combine mint and peas—peanut butter and jelly for the vegetable set.

We start by heating a medium pot of water on the stove for cooking our sugar snap peas. While the water comes to a boil, we wash our lettuce [howto:salad].

When the water is boiling, we add some salt and the sugar snap peas. They only take a minute or so to become bright green and crisp tender. We drain them in the colander, running cold water on them to stop the cooking. After a minute, we spread them out on a plate with a resealable plastic bag containing ice on top of them to get them cold.

In a ramekin, we combine the vinegar with a small pinch of salt. We whisk with a fork and add the sesame oil.

In the serving bowl, we combine the lettuce and the sugar snap peas. We toss with the dressing and top with sesame seeds. Finally, we tear on several leaves of the mint.

Sugar Snap Pea and Sesame Salad

Servings and Times

Tools and Appliances

Ingredients