Sugar Snap Pea Salad with Sherry Vinaigrette

1. 1

   In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.

2. 2

   (Vinaigrette may be made 1 day ahead and chilled, covered.)

3. 3

   In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes.

4. 4

   Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking.

5. 5

   Drain snap peas well.

6. 6

   (Snap peas may be prepared up to this point 1 day ahead and chilled, covered.)

7. 7

   Add snap peas to vinaigrette with basil and parsley, tossing to combine well.

8. 8

   Line a platter or salad bowl with lettuce and mound with salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.