Sugar Snap Peas In Toasted Sesame Seed Vinaigrette Recipe
Summary
Cooking Time15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Sugar snap peas - 1 pound, stem ends and strings removed | ||
| Sesame seeds | 1/4 Cup (16 tbs) | |
| Garlic - 1 small clove, crushed through a press | ||
| Dijon Mustard | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Red wine vinegar | 1 Tablespoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Oriental sesame oil - 1 1/2 teaspoons | ||
Directions
MAKING
1) In a large saucepan, pour in water and add salt.
2) Place over high heat and bring the water to a boil.
3) Add sugar snap peas to cook until crisp-tender, about 30 seconds.
4) Drain the sugar snap peas and rinse under cold running water. Drain well for the second time.
5) In a heavy skillet, add the sesame seeds and toast these over moderate heat, stirring, until nut brown, about 3 minutes.
6) Transfer on a plate to cool.
7) In a medium bowl, add garlic, mustard, lemon juice, salt and pepper to combine. Pour in vinegar and blend well. Whisk in the olive oil and sesame oil.
8) Place the sugar snap peas and toasted sesame seeds into the bowl. Toss well.
SERVING
9) Serve at room temperature or slightly chilled.
1) In a large saucepan, pour in water and add salt.
2) Place over high heat and bring the water to a boil.
3) Add sugar snap peas to cook until crisp-tender, about 30 seconds.
4) Drain the sugar snap peas and rinse under cold running water. Drain well for the second time.
5) In a heavy skillet, add the sesame seeds and toast these over moderate heat, stirring, until nut brown, about 3 minutes.
6) Transfer on a plate to cool.
7) In a medium bowl, add garlic, mustard, lemon juice, salt and pepper to combine. Pour in vinegar and blend well. Whisk in the olive oil and sesame oil.
8) Place the sugar snap peas and toasted sesame seeds into the bowl. Toss well.
SERVING
9) Serve at room temperature or slightly chilled.
Chef
