Tuesday, June 21, 2011

Sugar Snap Salad

Here's a very tasty and refreshing salad to make when you have an abundance of Sugar Snap Peas. This recipe comes from Martha Stewart.

1 tablespoon fresh lemon juice

8 ounces of Sugar Snap Peas, strings removed, finely sliced on the diagonal

2 tablespoons extra-virgin olive oil

coarse salt and freshly ground pepper

Combine first three ingredients.
Sprinkle with salt and pepper to taste.  

(Note to self: Stagger the seed planting so you don't end up with a ton of Sugar Snaps all at once! I was able to put together a pound and a half of this salad to take to a pot-luck.)

This year I grew the Sugar Snaps on poultry netting wrapped around the old ladder. It worked pretty well, but I think I'll go back to a more conventional growing style next year and save the ladder for the Christmas lights.

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