Sugar Snap Pea Salad with Pecans
Sep 28, 2011
Bring Restaurant Week to your very own kitchen! This crunchy and sweet salad pairs perfectly with our olive oil-roasted cauliflower, sweet corn pudding, pecan-baked ham, and blueberry cobbler.
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Prep Time: 0 hours 15
Cook Time: 0 hours 10
Total Time: 0 hours 25
3/4 c. olive oil
2 tbsp. olive oil
sugar snap peas
1/4 c. balsamic vinegar
sprig fresh basil
Freshly ground pepper
- Preheat oven to 325 degrees F. In a small bowl, toss pecans with 2 tablespoons oil and salt to taste. Scatter pecans on a baking sheet in a single layer and bake until golden brown and fragrant, 15 minutes, turning nuts halfway through. Set aside to cool.
- Bring a large pot of water to a boil over medium heat. Meanwhile, fill a large bowl with ice water. Blanch peas for 1 minute. With a slotted spoon, transfer peas to ice water. Drain peas and transfer to a serving bowl.
- In a small bowl, whisk together remaining oil, vinegar, garlic, and basil; season with salt and pepper. Pour vinaigrette over peas and toss to coat. Top with reserved pecans.
Video: Watercress and Sugar Snap Pea Salad
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