LEMONY PEA SALAD

Lemony Pea Salad image

Provided by Alex Guarnaschelli

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
Kosher salt
3 tablespoons extra-virgin olive oil
3 tablespoons vegetable oil
Kosher salt
2 pinches of sugar
1 pound sugar snap peas, trimmed
1/2 teaspoon red pepper flakes
1 pound snow peas, trimmed
2 cups arugula leaves

Steps:

Make the dressing: Whisk the mustard, lemon juice, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and vegetable oil until smooth. Season with more salt.
Make the salad: Fill a large bowl halfway with ice water. Set a colander in the ice bath. Bring a medium pot of heavily salted water to a boil; add a pinch of sugar. Add the snap peas and cook 2 minutes. Remove with a strainer or slotted spoon and transfer to the colander in the ice bath to stop the cooking. Drain the snap peas and spread out on a kitchen towel; pat dry.
When ready to serve, transfer the snap peas to a large bowl and season with salt, the red pepper flakes and a pinch of sugar. Toss to blend. Add the raw snow peas and arugula and drizzle with the dressing; toss to coat. Serve immediately.