Saturday, May 10, 2014


serves 8-10 as a side

2 lbs sugar snap peas
Juice and zest of 4 lemons
good extra virgin olive oil (about equivalent to the amount of lemon juice)
1 (heaping) tablespoon Dijon mustard
1/2 cup finely grated parmesan, or more to taste
6 thick slices (about 1/2 lb) good bacon, cooked crisp and crumbled

Bring a large pot of water to boil. Meanwhile, prepare a large bowl with ice water.

When water boils, add snap peas, cooking until just tender and very bright green, about 30-60 seconds. Turn off heat. Immediately remove peas to ice water with a slotted spoon to stop cooking.

In another large bowl, whisk together lemon juice, zest and Dijon. While whisking, slowly stream in olive oil until dressing thickens slightly. (A 1:1 ratio of lemon juice to olive oil will preserve the bright flavor of the lemon, but adjust to your own taste.) Season liberally with salt and pepper.

Drain cooled snap peas and roughly julienne on an angle to create pretty, diagonal shards. Add to dressing bowl with parmesan and toss. Top with crumbled bacon and extra black pepper to taste.

bacon recipe source: Emily Stoffel, The Pig & Quill, August 31, 2013

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