The other day I had to choose between a bunch of asparagus and a bag of sugar snap peas from our CSA. Most everyone picked the asparagus but I couldn’t resist the snap peas! Sweet, crunchy, and delicious raw or cooked (or pickled or even roasted!), they are one of the most wonderful foods of spring.
1 # sugar snap peas
3/4# baby turnips, peeled & cut in half
1 Tbsp kosher salt
2 tsp shallots, minced
1/8 cup lemon juice
1/8 cup champagne vinegar
1/2 c olive oil
preserved lemons, julienne
2 Tbsp fresh mint, chopped
to taste sea salt
to taste black pepper, freshly ground
Bring 3 quarts of water to a boil with the kosher salt. Add enough salt so water tastes like the dead sea.
Add the peas to the water at a rolling boil for 15 seconds, then drain in a colander. Immediately add the peas to a bowl of ice water to stop the cooking and preserve the color.
Remove the peas from the ice water after two minutes. Drain them well and pat dry with a towel.
Set the peas aside in the refrigerator.
*Repeat the same process for the turnips, but cook for 1 1/2 minutes.
Place the minced onions, lemon juice, and champagne vinegar in a large mixing bowl. Whisk in the olive oil gradually to make the vinaigrette.
Add the peas, turnips, preserved lemon, mint, sea salt and ground black pepper to the bowl with the vinaigrette. Mix the salad and taste. Adjust the seasoning if necessary.
Place the salad on a platter and serve.