Snap Pea Salad With Walnuts and Parmesan
Ingredients:
Salt and black pepper
Ice, as needed
½pound sugar snap peas, trimmed (about 3 cups)
1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon)
1 tablespoon Dijon mustard
½ cup toasted walnuts, coarsely chopped
1½ ounces Parmesan or pecorino, shaved with a vegetable peeler (about ⅓ cup)
¼ cup mint leaves (optional)
Directions:
Step 1
Bring a medium saucepan of salted water to a boil. Prepare a bowl of salted ice water. Drop peas into the boiling water and cook until bright-green and crisp-tender, 30 seconds to 1 minute. Drain the peas, then transfer them to ice water to cool completely. Drain well, shaking the colander.
Step 2
Return the snap peas to the empty bowl. Add the lemon zest and juice, mustard and a generous grinding of pepper. Stir vigorously until the peas are evenly coated. Stir in the walnuts, Parmesan and mint, if using. Season to taste with salt and pepper.
Step 3
Eat at room temperature or cold. The salad can be made ahead and refrigerated for up to 3 days. Add the mint just before serving.
Recipe Source: The New York Times