Draw springtime, sugar snap peas are so refined and fresh or no longer it’s nearly a shame to cook dinner them. We make a choice on cutting them thinly and drinking them uncooked with a straightforward dressing, like this creamy, tangy buttermilk one.
Draw
3/4 cup buttermilk
3 Tbsp. unsightly entire-milk Greek yogurt
2 Tbsp. fresh lemon juice
1 tiny garlic clove, finely grated
A gargantuan pinch of kosher salt
8 oz. sugar snap peas, strings removed, thinly sliced
2 Tbsp. further-virgin olive oil, plus more
1 tsp. finely grated lemon zest, plus more
Flaky sea salt
Freshly ground dark pepper
Preparation
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Step 1
Gallop buttermilk, yogurt, lemon juice, garlic, and a gargantuan pinch of salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in one other medium bowl; season with salt and pepper.
Step 2
Pour dressing trusty into a shallow bowl and pile sugar snap peas within the center. Drizzle with more oil, season with more pepper, and high with more lemon zest.
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