Culinarian James Beard was an early fan of the sugar snap pea.
Unlike regular garden peas, which date back to ancient times, the sugar snap is the modern invention of two Montana scientists. When introduced in 1979, Beard raved in the New York Post that the newfangled pea with the round, edible pod was "nothing short of sensational."
Peas With Sesame Vinaigrette combines two types -- shelled, fresh-then-frozen garden-variety peas and sugar snap peas -- into a cold salad with an Asian-inspired vinaigrette.
Peas With Sesame Vinaigrette
Salt, to taste
2 cups frozen peas, partially thawed and drained
2 cups sugar snap peas, trimmed
1 medium rib celery, finely chopped
1 medium shallot, finely chopped
2 teaspoons brown sugar
4 teaspoons unseasoned rice vinegar
1 teaspoon low-sodium soy sauce
1 teaspoon dark sesame oil
Ground black pepper, to taste
Pour water into a medium saucepan to a depth of about 1 inch and lightly salt. Heat to a boil over medium-high heat. Add the peas and cook 2 minutes. Add the snap peas and cook 2 minutes or until vegetables are crisp tender. Drain and rinse with cool water, drain and place peas in a serving bowl. Stir celery and shallot into peas.
In a small bowl, whisk together sugar, vinegar, soy sauce, sesame oil and salt and pepper to taste. Drizzle vinegar mixture over peas to coat.
Serve immediately, or if desired, cover, refrigerate and serve chilled.
Makes about 6 servings.
Food on 06/29/2016