Snap Pea Salad With Creamy Yogurt-Mint Dressing Recipe
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Category
Easter
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Cusine
American
What do you need?
How to make?
Ingredients
Kosher salt
1 pound sugar snap peas, trimmed
1/4 cup yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1/2 tablespoon fresh juice from 1 lemon, plus small pinch freshly grated lemon zest
8 mint leaves, minced
1/2 ounce minced shallot
Freshly ground black pepper
Directions
Bring a large saucepan of heavily salted water to a boil and prepare an ice bath. Add snap peas to boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon or mesh strainer, transfer snap peas to ice bath to chill. Meanwhile, in a medium bowl, whisk together yogurt, olive oil, mayonnaise, lemon juice and zest, mint, and shallot. Season with salt and pepper. Drain snap peas thoroughly, then blot dry with clean kitchen towels or paper towels. Transfer to a serving bowl and toss with dressing until evenly coated. Check seasoning and add more salt if necessary, then serve right away.