- Course: Antipasto/Mezze
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
Insalata di Piselli e Mandorle
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.
1. 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.
2. 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.