Lemony Sugar Snap Peas With Shaved Parmigiano
A lovely, light salad from sally schneider's excellent cookbook, the improvisational cook" (2006)."
Steps
Slice the vegetables: with a chefs knife , cut the sugar snap peas on an extreme diagonal into thirds or halves , discarding any tough stem ends.
Place in a plastic bag and refrigerate until ready to serve.
Make the dressing: rub the cut side of one of the garlic halves over the inside of a small bowl.
Add the lemon juice , salt , and sugar.
Spear both garlic halves with a dinner fork.
Using this as a whisk , drizzle in the olive oil until the sauce has formed a thin emulsion with a subtle garlic flavor.
Discard the garlic.
Dress the vegetables: up to 1 / 2 hour before serving , add the sugar snap peas and lemon zest and toss to coat.
Season with pepper to taste.
Garnish with the cheese: just before serving , using a mandoline or a vegetable peeler , shave the parmigiano into paper-thin shavings.
Scatter over the peas and toss gently.
Ingredients
sugar snap peas, garlic clove, fresh lemon juice, kosher salt, sugar, extra virgin olive oil, lemon zest, fresh ground black pepper, parmigiano