Sugar Snap Peas With Chive Vinaigrette
"In 'Spring Gatherings' by Rick Rodgers"
- Ready In:
- 18mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 12 ounces sugar snap peas, trimmed
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon salt
- black pepper, a few grinds
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons finely chopped fresh chives
- 1 lemon, zest of
- fresh chive blossoms, for garnish
directions
- Bring a medium saucepan of lightly salted water to a boil over high heat.
- Add the sugar snap peas and cook just until crisp-tender, about 3 minutes.
- Drain in a colander, rinse under cold running water, and drain again.
- Pat dry with paper towels.
- Combine the lemon juice, salt, and pepper in a medium bowl and gradually whisk in the oil.
- Stir in the chives.
- Add the sugar snap peas and stir gently.
- Transfer to a serving bowl.
- Sprinkle with the lemon zest and chive blossoms; serve immediately.
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