Ingredients
- Salt and black pepper
- Ice, as needed
- 0.5 pound sugar snap peas, trimmed (about 3 cups)
- 1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon)
- 1 tablespoon Dijon mustard
- 0.5 cup toasted walnuts, coarsely chopped
- 1.5 oz Parmesan or pecorino, shaved with a vegetable peeler (about 1⁄3 cup)
- Fresh dill (optional)
Directions:
Step 1
Bring a medium saucepan of salted water to a boil. Prepare a bowl of salted ice water. Drop peas into the boiling water and cook
until bright-green and crisp-tender, 30 seconds to 1 minute. Drain
the peas, then transfer them to ice water to cool completely. Drain
well, shaking the colander.
Step 2
Return the snap peas to the empty bowl. Add the lemon zest and juice, mustard and a generous grinding of pepper. Stir vigorously
until the peas are evenly coated. Stir in the walnuts, Parmesan
and fresh dill, if using. Season to taste with salt and pepper.
Serve at room temperature or cold. The salad can be made ahead and refrigerated for up to 3 days.
(adapted from nytimes cooking)
