Lemony Sugar Snap Peas With Shaved Parmigiano

1. 1

   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.

2. 2

   Place in a plastic bag and refrigerate until ready to serve.

3. 3

   Make the dressing: Rub the cut side of one of the garlic halves over the inside of a small bowl.

4. 4

   Add the lemon juice, salt, and sugar.

5. 5

   Spear both garlic halves with a dinner fork.

6. 6

   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.

7. 7

   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.

8. 8

   Garnish with the cheese: Just before serving, using a mandoline or a vegetable peeler, shave the Parmigiano into paper-thin shavings.

9. 9

   Scatter over the peas and toss gently.

* Per serving · 4 servings · Values may vary.

No additional tips available.