Two Peas with Preserved Lemon & Mint

By • April 15, 2010 4 Comments



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. - gluttonforlifegluttonforlife

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 OlsonThe Editors

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Serves 6

  • 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.

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