For this simple salad I picked absolutely everything edible–the overgrown pods, the just-right pods, the baby pods, and the still-tender top leaves of the plants. To prepare, wash everything well, then toss the underdeveloped pods into the salad bowl whole. For the just-right-sized pods, trim any tough ends and then slice them into diagonal pieces, pods and all. Toss those into the bowl. For the too-large pods, split them open and extract the peas, and toss those in, discarding the tough pods. Trim the plant tendrils and toss those in as well. Toss this all with a basic, lemony dressing, and serve. Easiest salad ever, and one of the best things you will taste. Here is the recipe for the dressing I used, but use whatever you like:
1/3 cup extra virgin olive oil
1/4 cup lemon tarragon mustard
3 tablespoons white wine vinegar
pinch of salt
Whisk this together and toss with your snap pea mixture, and serve–this salad is also nice topped with some crumbled feta cheese or toasted walnuts.
Thanks for reading,