5 Ingredients or Fewer

Two Peas with Preserved Lemon & Mint

April 15, 2010
1 Ratings
  • Serves 6
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

Test Kitchen Notes

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

What You'll Need
  • 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
  1. 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.

See what other Food52ers are saying.

  • NakedBeet
  • gluttonforlife
  • Hilary G.
    Hilary G.

4 Reviews

Hilary G. August 9, 2013
Preserved lemon and peas- why didn't I think of this before? Simple, savory and fresh.
NakedBeet April 23, 2010
Oh yeah, major vacation. Slowly getting back into food, life, etc...! ; ) I've got a pantry full of different oils and a friend just gave me some of his his homemade preserved lemons, so I can definitely pull this off.
NakedBeet April 15, 2010
Almond oil and peas? Intriguing, on the to do list now.
gluttonforlife April 16, 2010
I'm kind of on an almond oil kick these days. Its flavor is a bit more elusive than walnut oil, another favor. Btw, were you on vacation?