Peas have to be one of my all-time favorite vegetables. When Johanna Silver, our test garden coordinator, mentioned that our sugar snap peas were ready to harvest, I jumped at the chance to cook and eat them. If you’ve been reading this blog, you’ll notice that we’ve all been getting tired of citrus and greens and are ready for spring-summer bounty.
At Sunset, we’ve done lots of great things with peas. We’ve used them in a burger topping, in layered salads, and we’ve even stuffed them with herbed cream cheese. Since I love the delicate sweetness of sugar snaps so much, I wanted to keep them super-simple, so I whipped up this easy salad. The slightly bitter greens pair perfectly with the sweet peas and salty-sweet manchego.
3 tbsp. extra-virgin olive oil
2 tbsp. lemon juice
Kosher salt, to taste
Pepper, to taste
As many sugar snap peas as your heart desires, sliced into bite-size pieces
1 bag of mixed spring greens or about 6 cups loosely packed lettuces
About ½ cup shaved manchego cheese (I used a vegetable peeler)
Whisk together oil, lemon juice, salt, and pepper in a small bowl. Put peas and greens in a large bowl and toss with dressing, then add manchego and gently toss to incorporate.
What do you like to do with sugar snaps?