Sugar Snap Peas with Mint

Pea season is the best (but most fleeting) indicator of spring in the Valley. If you are fortunate enough to happen upon these treasures at a local farmers' market, snap them up immediately. Since the peas are perfect raw, they rarely make it home. But if they do arrive safely, consider this salad.
February 15, 2011


Prepare the Orange Vinaigrette and refrigerate until ready to use.

>> Orange Vinaigrette recipe

Prepare a medium bowl of ice water. Blanch the peas in boiling salted water for 20 to 30 seconds and refresh in the ice water to stop the cooking. Drain. Spoon 2 tablespoons of the vinaigrette into a bowl, add the peas, mint, salt and pepper and toss to coat. Divide among 4 salad plates and serve immediately.

Recipe courtesy of Patty Emmert, Duncan Family Farms (; adapted from


  • 1 pound (about 5 cups) sugar snap peas, ends pinched off and strings removed
  • 2 tablespoons Orange Vinaigrette (see recipe)
  • 1/2 cup tightly packed mint leaves
  • Kosher salt and freshly ground black pepper
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