Recipe
June 24, 2009
Sugar Snaps & Pea Tendrils Recipe
Step 1: Combine vinegar and shallots in a small jar, cover with lid and let stand 30 minutes. Drain, reserving shallots and vinegar separately. Place reserved vinegar, dill, salt and maple syrup in a jar, cover and shake well to combine. Add olive oil and shake again.
Step 2: Place snap peas in a bowl. Pour a kettle of just-boiled water over the peas just to cover. Let stand 5 minutes, or until tender-crisp. Add tendrils, let stand another 30 seconds. Drain and rise under cold water until completely cooled. Drain well, pat dry and place on a large platter.
Step 3: To serve, scatter reserved shallots over salad and drizzle with dill vinaigrette.
Directions
Yield:
Step 1: Combine vinegar and shallots in a small jar, cover with lid and let stand 30 minutes. Drain, reserving shallots and vinegar separately. Place reserved vinegar, dill, salt and maple syrup in a jar, cover and shake well to combine. Add olive oil and shake again.
Step 2: Place snap peas in a bowl. Pour a kettle of just-boiled water over the peas just to cover. Let stand 5 minutes, or until tender-crisp. Add tendrils, let stand another 30 seconds. Drain and rise under cold water until completely cooled. Drain well, pat dry and place on a large platter.
Step 3: To serve, scatter reserved shallots over salad and drizzle with dill vinaigrette.