If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I was making a spring-themed dinner for a friend who is watching her fat intake and came up with this easy side dish that combines very flavorful ingredients that really highlight the peas. - gluttonforlife - gluttonforlife
Food52 Review: A tasty and simple way to savor peas, I used preserved Meyer lemons when I prepared this. The mint overshadowed the subtleties of the almond oil, but the preserved lemon and mint combo is delicious! I'd do this recipe again. (Confession: I put a dab of butter on the peas after tossing!) - Amber Olson - The Editors
- 3 cups English peas, shelled
- 3 cups snow peas (very fresh)
- 3 tablespoons preserved lemon, chopped
- 3 tablespoons fresh mint, chiffonade
- 1 tablespoon almond oil
- sea salt, to taste
- Bring a large pot of salted water to the boil and blanch both kinds of peas for about 3-5 minutes. Drain and toss with remaining ingredients.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Spring Peas
A Better Way to Prepare Asparagus
Plus a genius dressing.
A better way to prepare asparagus.
Your Memorial Day menu made easy.
Freshen up for spring.
Meat-free Memorial Day recipes.
Drink better coffee.