Snow, sugar snap, and baby peas create wonderful shapes and texture in this salad.The cool, bright green shades of the different peas glisten when coated with the spicy dressing. Snappy and refreshing, with a hint of Asian flair, the marinated peas work well served with fish, particularly swordfish and bluefish, or with beef steaks, pork loin, pork tenderloin, or poultry. If you cannot find one of the pea varieties, substitute with either of the other types.
Serves about 4
1/2 pound snow peas, trimmed
1/2 pound sugar snap peas, trimmed
1 pound fresh peas, shelled, yields about 1 to 1 1/4 cups shelled peas
2 tablespoons fresh lemon juice
2 teaspoons sugar, white, turbinado, or Maui Gold
1 to 2 teaspoons chili paste with garlic, also known as chili garlic sauce, to taste
3 tablespoons toasted, dark sesame oil
2 tablespoons olive oil
Steam the snow and sugar snap peas for about 2 minutes so they are still crisp, yet tender. Rinse under cold water to stop the cooking and dry. Place in a medium bowl and set aside.
Blanch the shelled peas in boiling water for 1 to 2 minutes, depending on size. Drain and rinse under cold water. Drain again, dry, and mix with other peas.
Make a dressing by mixing the lemon juice, sugar, chili paste and about 1/2 teaspoon sea salt in a small bowl. Slowly whisk in the sesame and olive oils. Taste for seasonings and ad more chili paste to make the dressing as spicy as you like. Pour over the peas and toss to coat.
Marinate in the refrigerator for at least 1 hour or overnight. Before serving, toss the peas and taste for seasoning. Add more sea salt and chili paste if desired and serve.
Recipe and photograph Copyright Deirdre Davis 2016
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