Minted Sugar Snap Pea and Fennel Salad
Spring sugar snap peas brightly grace the early Farmers Market. Their crisp sweet flavor enhanced by thinly sliced fennel and mint make for a refreshing spring salad. If desired thinly sliced radishes can also be added to the mix.
4 servings
INGREDIENTS:
1 pint sugar snap peas (about 10 ounces)
2 tablespoons balsamic vinegar
1 tablespoon soy sauce or tamari sauce
1 teaspoon toasted sesame oil
2 tablespoons toasted walnut oil
1 teaspoon fine sea salt
1 head fennel bulb, thinly sliced
¼ cup finely shredded fresh mint leaves
DIRECTIONS:
1. Snap the stem end and draw across the top of each pea to remove string (if tough) and wash the peas. Bring a quart of water to a boil. Drop the peas into the water and blanch until they turn from a garden green to a vibrant green and still have a crisp texture, about one minute. Drain in a colander and run cold water over the peas until they are cooled. Dry the peas in paper towels and reserve.
2. Whip the balsamic vinegar, soy sauce, sesame oil, toasted walnut oil, and salt together until the salt is dissolved. Reserve cold.
3. About one half an hour before serving toss the peas and sliced fennel with the vinaigrette and the shredded mint leaves. Taste Think, Transform with salt and/or vinegar. If the peas sit in the vinegar too long, they will turn an unappealing drab brownish green but will taste fine.
Minted Sugar Snap Pea and Fennel Salad
Ingredients
- 1 pint sugar snap peas (about 10 ounces)
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce or tamari sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted walnut oil
- 1 teaspoon fine sea salt
- 1 head fennel bulb, thinly sliced
- ¼ cup finely shredded fresh mint leaves
Instructions
- Snap the stem end and draw across the top of each pea to remove string (if tough) and wash the peas. Bring a quart of water to a boil. Drop the peas into the water and blanch until they turn from a garden green to a vibrant green and still have a crisp texture, about one minute. Drain in a colander and run cold water over the peas until they are cooled. Dry the peas in paper towels and reserve.
- Whip the balsamic vinegar, soy sauce, sesame oil, toasted walnut oil, and salt together until the salt is dissolved. Reserve cold.
- About one half an hour before serving toss the peas and sliced fennel with the vinaigrette and the shredded mint leaves. Taste Think, Transform with salt and/or vinegar. If the peas sit in the vinegar too long, they will turn an unappealing drab brownish green but will taste fine.
Nutrition Facts
Calories
150.24Fat (grams)
8.39 gSat. Fat (grams)
0.88 gCarbs (grams)
15.23 gFiber (grams)
5.15 gNet carbs
10.09 gSugar (grams)
8.31 gProtein (grams)
4.65 gSodium (milligrams)
870.6 mgCholesterol (grams)
0 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.