It's Sunday, so naturally I found myself at the Farmer's Market again and was drawn to a vendor with beautiful organic sugar snap peas...came home to make an impromptu salad with some other summer ingredients.
Summer Sugar Snap Pea Salad
1 lb. Sugar Snap Peas, cut in half, diagonally
3 cups mixed baby spinach and/ or arugula or choice of greens
2-3 Tb Olive oil
1 Tb. fresh lemon juice
1 tsp. Champagne vinegar
1 Tb. fresh mint, coarsely chopped
2 Tb. fresh parsley, coarsely chopped
1 tsp. sumac
1 cup fresh sunflower greens
1/4 cup sunflower seeds
2 soft boiled eggs
kosher salt and ground pepper
Gomasio, optional
1. Blanch the sugar snap peas in salted, boiling water for 1 1/2 minutes, until bright green and crisp. Drain and cool down in a bowl of ice water.
2. In a small mixing bowl, whisk olive oil, lemon juice, vinegar, mint, parsley and sumac. Season with salt and pepper.
3. In a large bowl mix together sugar snap peas, sunflower greens, spinach and arugula. Add vinaigrette and gently toss. Plate, top with an egg, sprinkle with sunflower seeds and Gomasio, if desired.
Serves 2
Summer Sugar Snap Pea Salad
1 lb. Sugar Snap Peas, cut in half, diagonally
3 cups mixed baby spinach and/ or arugula or choice of greens
2-3 Tb Olive oil
1 Tb. fresh lemon juice
1 tsp. Champagne vinegar
1 Tb. fresh mint, coarsely chopped
2 Tb. fresh parsley, coarsely chopped
1 tsp. sumac
1 cup fresh sunflower greens
1/4 cup sunflower seeds
2 soft boiled eggs
kosher salt and ground pepper
Gomasio, optional
1. Blanch the sugar snap peas in salted, boiling water for 1 1/2 minutes, until bright green and crisp. Drain and cool down in a bowl of ice water.
2. In a small mixing bowl, whisk olive oil, lemon juice, vinegar, mint, parsley and sumac. Season with salt and pepper.
3. In a large bowl mix together sugar snap peas, sunflower greens, spinach and arugula. Add vinaigrette and gently toss. Plate, top with an egg, sprinkle with sunflower seeds and Gomasio, if desired.
Serves 2
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