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Sugar Snaps with Extra Virgin Olive Oil and Shaved Parmigiano
Serves 4

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.