Sugar snap pea salad with sherry vinaigrette

1 servings

Ingredients

Quantity Ingredient
2 smalls Shallots; minced
1½ tablespoon Sherry vinegar*
3 tablespoons Extra-virgin olive oil
1 pounds Sugar snap peas; trimmed
½ cup Thinly sliced fresh basil leaves
3 tablespoons Chopped fresh parsley leaves
2 Heads Bibb lettuce; washed, spun dry,
; and torn into
; bite-size pieces

Directions

*available at specialty foods shops and some supermarkets.

In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.) In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.) Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad.

Serves 4 to 6.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 415 Calories (kcal); 41g Total Fat; (85% calories from fat); 5g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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