Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4 to 6
Ingredients
2 small shallots, minced
1 1/2 tablespoons Sherry vinegar*
3 tablespoons extra-virgin olive oil
1 pound sugar snap peas, trimmed
1/2 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
*available at specialty foods shops and some supermarkets.
Preparation
Step 1
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.)
Step 2
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.)
Step 3
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.
