Sugar Snap Pea and Almond Salad with Mint and Orange
Fresh sugar snap peas, mint, orange zest, and almonds come together to create this beguiling salad. Sugar snap peas, which are eaten pod and all, retain their sweetness far longer than other pea varieties that must be shelled. Be sure they are fresh; they should not be wrinkled or dull looking, but should be a bright, shiny green. Sugar snaps are especially sweet, and like other peas, the fresher they are, the sweeter they are. The more widely available snow peas can be substituted if sugar snaps are unavailable. It is important not to overcook the peas; they are meant to be cooked very briefly, then refreshed in cold water so that their crisp texture is retained.
Total Timeunder 15 minutes
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Five Ingredients or LessYes
Taste and Texturecrisp, fruity, herby, nutty, savory, sweet
Type of Dishfirst course salad
- 2 teaspoons salt
- 1 pound sugar snap peas or snow peas, trimmed
- Freshly milled white or black pepper
- 5 tablespoons slivered almonds, lightly toasted
- 2-½ tablespoons extra virgin olive oil
- 5 tablespoons freshly squeezed orange juice, preferably from a blood orange
- 6 to 8 fresh mint or basil leaves, torn into small pieces
Bring a saucepan filled with water to a boil. Add the salt first, then the peas, and boil, uncovered, for 1-½ minutes. Drain, immediately plunge them into cold water to stop further cooking, and drain again.
Place the peas in a salad bowl and add pepper to taste, almonds, olive oil, orange juice, and mint or basil. Toss well and serve. This salad will stay crisp for several hours at room temperature.
1993 Julia della Croce