Sugar Snaps with Orange-Honey Dressing veggies & sid es
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When the farmers’ market has sugar snaps, we cannot wait to make this recipe. We buy extra as they tend to disappear during the prep phase—it is hard to resist just eating the sugar snaps raw. Alice likes to quickly blanch the sugar snaps in boiling water, but you can certainly skip this step, if you like.
1 pound sugar snaps or snow peas, stems removed 2 tablespoons freshly squeezed orange juice 2 tablespoons rice or wine vinegar 1 teaspoon honey ½ teaspoon low-sodium soy sauce
2 tablespoons peanut oil 1 teaspoon sesame oil 2 scallions, sliced on the diagonal (optional) ½ teaspoon peeled, grated fresh ginger (optional) 2 teaspoons sesame seeds, toasted (optional)
1
In a pot of boiling water, blanch the sugar snaps for 30 seconds to 1 minute until crisp-tender; they should still be very crisp. Immediately plunge them into a bowl of ice water to stop the cooking. Drain, wrap in paper towels, and refrigerate until ready to serve.
2
In a serving bowl, whisk together the juice, vinegar, honey, soy sauce, oils, and the scallions and ginger, if using. Toss the cooked sugar snaps with the dressing in the bowl and sprinkle with the sesame seeds, if using.
Serves 4