Tuesday, May 8, 2012

Sugar Snap Pea Salad with Bacon and Mint

Spring is here and the farmers market had these beautiful Sugar Snap Peas!  We love the combination of lemon, bacon and mint this recipe has.  Great as a side salad or even as an entree.

Ingredients
Sugar Snap Pea Salad with Bacon and Mint
1 pound sugar snap peas
2 tablespoons STAR California Extra Virgin Olive Oil
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 sprig fresh mint for garnish, if desired
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 pieces of bacon, cooked and crumbled

Directions:
Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young though, you won’t have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath.

Whisk the STAR California EVOO, lemon juice, mint, mustard, salt and pepper in a large bowl then add the bacon.  Once the snap peas are cooled, strain them out and add them to the bowl.  Toss with the vinaigrette and place on serving dish.

Garnish with fresh mint if desired.

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