I found this in Gourmet Magazine (one mag where I usually don't find much I want to cook *LOL*). It's really a great salad, pretty on a buffet, and after all your guests gotta get their veggies!
Serves: 8-10
Prep.Time: 30 minutes
1 pound sugar snap peas -- trimmed and sliced
2 tablespoons chopped walnuts -- toasted
1 tablespoon chicken broth or water
1 tablespoon walnut oil or canola oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne
1 tablespoon chopped fresh dill
1 English cucumber, halved lenghtwise -- sliced 1/4" thick
Have a bowl of ice and cold water ready. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Immediately drain and plunge into the ice water. When cold, drain well and pat dry. Mash walnuts to a past with a mortar and pestle*; whisk in broth, oil, lemon juice, cayenne and dill until blended. Season with salt and pepper. Toss dressing with peas and cucumber slices until well-coated. Serve chilled or at room temperature.
*Alternative: Place walnuts, broth, lemon juice, cayenne and dill into a blender or food processor. With the machine running, gradually add oil; process until smooth.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved