Sugar Snaps with Extra Virgin Olive Oil and Shaved Parmigiano
4 cups sugar snap peas (about 12 ounces)
Lemon and Olive Oil Dressing
1 garlic clove, bruised, then cut in half lengthwise
2 teaspoons fresh lemon juice, or more to taste
Pinch of kosher salt
Pinch of sugar
1/4 cup fruity extra virgin olive oil
One 2-inch strip lemon zest, cut into thin slivers
Freshly ground black pepper
2 to 3 ounces Parmigiano in 1 piece
Slice the vegetables. With a chef’s knife, cut the sugar snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve.
Make the dressing. Rub the cut side of one of the garlic halves over the inside of a small bowl. Add the lemon juice, salt, and sugar. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle in the olive oil until the sauce has formed a thin emulsion with a subtle garlic flavor; discard the garlic.
Dress the vegetables. Up to 1/2 hour before serving, add the sugar snap peas and lemon zest and toss to coat; season with pepper to taste.
Garnish with the cheese. Just before serving, using a mandoline or Benriner or a vegetable peeler, shave the Parmigiano into paper-thin shavings. Scatter over the peas and toss gently.
Copyright© 2006 by Sally Schneider. Used by permission of William Morrow, an imprint of HarperCollins Publishers, New York. All Rights Reserved. No portion of this publication may be reproduced or distributed in any form whatsoever or stored in a database or retrieval system without the prior written permission of William Morrow.