Fresh From the Garden, Perla Meyers
Salt
1 ½ pound sugar snap peas, strings removed
juice of 1 large lemon
6 Tablespoons olive oil
1 Tablespoon Dijon mustard
2 teaspoons granulated sugar
4 Tablespoons finely minced scallions
Freshly ground white pepper
- Bring salted water to a boil in a vegetable speamer. Add the peas and steam, covered for 5 minutes or until crisp-tender. Run under cold water to spot further cooking and drain on paper towels. Place in a serving bowl and set aside.
- In a small jar, combine the lemon juice, oil, mustar, and sugar. Cover tightly and shake until the mixrure is smooth and well blended. Add the scallions, serason with salt and pepper, and pour dresssing over the peas. Cover an d chill at least 2 hours before serving.