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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