snap peas with pickled shallot dressing Recipe
Ingredients
- 1/3 cup freshly squeezed lemon juice
- 1 tsp salt... Plus more to the taste
- 1 tsp sugar
- 3 large shallots thinly slice about 1/2 cup
- 1 1/2 lbs (about 8 cups whole) snap peas sliced on the diagonal, ends trimmed
- 1/2 cup olive oil
- Pepper
Directions
- Whisk together lemon juice, salt, and sugar in small bowl. Add the shallots, mix and let sit to pickle about 20 min.
- Meantime, thinly slice the snap peas on the diagonal. Put them into large bowl
- Using slotted spoon transfer shallots to the bowl with the peas, leaving pickle juice in bowl. Slowly whisk in the oil into the pickle juice to make an emulsion
- Pour the dressing over the peas, this to combine season with salt and pepper
- Serve immediately
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 8 servings | |
| Calories 124 | |
| Calories from Fat 119 | 96% |
| Total Fat 13.5g | 17% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 291mg | 12% |
| Potassium 13mg | 0% |
| Total Carbs 1.4g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.77g | 1% |
| Protein 0.04g | 0% |
