Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sugar snap pea with parmigiano salad. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
If you love sugar snap peas I do believe you will love this salad. You get the sweetness of the peas and tomatoes, a little zip from the lemon, and a nice salty finish from the parmesan cheese. You start by boiling those lovely snap peas for a couple of minutes until they turn a beautiful, bright green.
Sugar Snap Pea With Parmigiano Salad is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Sugar Snap Pea With Parmigiano Salad is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sugar snap pea with parmigiano salad using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sugar Snap Pea With Parmigiano Salad:
- Get 20 oz Sugar snap peas (whole or halved)
- Make ready 1/2 cup Parmigiano cheese, grated
- Make ready 3/4 oz Basil leaves, freshly chopped
- Prepare 1 tbsp Extra virgin olive oil
- Get 3 tbsp Balsamic vinegar
- Take 3 tbsp Pine nuts (option toasted)
- Get 1 Sea salt, finely ground
This Sugar Snap Pea Salad with Parmesan Vinaigrette is a Jean Georges ABC Kitchen recipe, one of my favorite NYC restaurants and one of my favorite salad dis. Make a lemon vinaigrette: In a small bowl whisk together the lemon juice, vinegar and salt, then whisk in the olive oil. Pour the vinaigrette over the sugar snap peas, add the lemon zest, parmesan, chives and a few grinds of black pepper. Toss the salad, then correct seasoning.
Steps to make Sugar Snap Pea With Parmigiano Salad:
- Wash sugar snap peas and place in bowl to mix.
- Add oil and vinegar and mix well.
- Add pine nuts, parmigiano, and basil. Mix well.
- Place on serving plater.
- Serve with crunchy baguette, cheeses, antipasti, and fresh fruit for dessert.
Snap large pea pods in half, and place peas in a salad bowl with cherry tomatoes, carrots, red onion, mayonnaise, Parmesan cheese, oregano, parsley, rosemary, salt, and pepper. Sweet sugar snap peas give this light summer salad from Ivan Conill's Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. In a medium bowl combine sugar snap peas and olive oil; toss to coat. In a small bowl combine panko, Parmesan cheese, salt and pepper. Add panko mixture to sugar snap peas; toss to combine.
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