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This week I found the most flavorful snap peas at the San Francisco Ferry Plaza farmers market.   These peas are so delicious when just eaten as as snack, but I wanted to do something different with them.  I decided to make a salad out of ingredients that I had in my kitchen.  It was a hit.

sugar snap pea salad

Ingredients
2 cups raw snap peas, washed and dried
2 strips bacon, cooked and crumbled
1/4 cup Marcona almonds, coarsely ground
1/4 cup Piave or parmigiano reggiano cheese, finely grated
2 Tablespoons Meyer lemon juice
2 Tablespoons great-quality extra-virgin olive oil (I like to use Miller’s Blend from California Olive Ranch in this recipe.)
Sea salt (I use fleur de sel.) and cracked pepper, to taste

You will also need:
chopping board & chef’s knife
mixing bowl
small bowl for dressing
whisk

Instructions
Remove and discard the stems and the strings from the peas.  Coarsely chop the peas.

Place the chopped peas, the crumbled bacon, the ground marcona almonds and the grated cheese into a mixing bowl.

In a smaller bowl, combine the Meyer lemon juice and the olive oil.  Whisk together until well-combined.

Pour enough dressing over the salad to coat the ingredients (you may not need all of the dressing).  Season to taste with sea salt and pepper.  Serve immediately.

Serves 2-3 people.

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