Sugar snap peas elevate pea salad
Published 3:51 pm Tuesday, June 21, 2016
Culinarian James Beard was an early fan of the sugar snap pea.
Unlike regular garden peas, which date back to ancient times, the sugar snap is the modern invention of two Montana scientists. When introduced in 1979, Beard raved in the New York Post that the newfangled pea with the round, edible pod was “nothing short of sensational.”
Peas With Sesame Vinaigrette combines two types — shelled, fresh-then-frozen garden-variety peas and sugar snap peas — into a cold salad with an Asian-inspired vinaigrette.
All peas are a very good source of dietary fiber, vitamins A, C and K, and thiamin.
Peas with sesame vinaigrette
2cups frozen peas, partially thawed and drained
2cups (8 ounces) sugar snap peas, trimmed
1medium rib celery, finely chopped
1medium shallot, finely chopped
2teaspoons brown sugar
4teaspoons unseasoned rice vinegar
1teaspoon low-sodium soy sauce
1teaspoon dark sesame oil
Salt and pepper, to taste
Pour lightly salted water into a medium saucepan to a depth of about 1 inch. Heat to a boil over medium-high heat. Add the peas and cook 2 minutes. Add the snap peas and cook 2 minutes or until vegetables are crisp tender. Drain and rinse with cool water, drain and place peas in a serving bowl. Stir celery and shallot into peas.
In a small bowl, whisk together sugar, vinegar, soy sauce, sesame oil and salt and pepper to taste. Drizzle vinegar mixture over peas to coat.
Serve immediately, or if desired, cover, refrigerate and serve chilled.
Per serving, based on 6 servings: 69 calories (12 percent from fat), 1 g total fat (trace saturated fat), no cholesterol, 11 g carbohydrates, 4 g protein, 96 mg sodium, 3 g dietary fiber.
