Sugar Snap Pea With Parmigiano Salad
Sugar Snap Pea With Parmigiano Salad

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sugar snap pea with parmigiano salad. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sugar Snap Pea With Parmigiano Salad is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Sugar Snap Pea With Parmigiano Salad is something which I have loved my entire life.

This Sugar Snap Pea Salad with Parmesan Vinaigrette is a Jean Georges ABC Kitchen recipe, one of my favorite NYC restaurants and one of my favorite salad. Serve fresh sugar snap peas raw and sliced thin with this simple, creamy, tangy buttermilk dressing. This is spring produce at its best.

To get started with this particular recipe, we have to first prepare a few components. You can cook sugar snap pea with parmigiano salad using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sugar Snap Pea With Parmigiano Salad:
  1. Take 20 oz Sugar snap peas (whole or halved)
  2. Take 1/2 cup Parmigiano cheese, grated
  3. Take 3/4 oz Basil leaves, freshly chopped
  4. Get 1 tbsp Extra virgin olive oil
  5. Get 3 tbsp Balsamic vinegar
  6. Prepare 3 tbsp Pine nuts (option toasted)
  7. Take 1 Sea salt, finely ground

Sugar Snap Pea Salad - A super crunchy, addictive salad that would fit in just as well at a casual picnic as it would at a dinner served to guests. This time of year you can find so many delicious options at farmer's markets and even your local grocery stores. When vegetables are at their peak. Sweet, crisp and snappy, this healthy pea salad recipe is all about the sugar snaps, plus a little Aleppo pepper for some heat.

Instructions to make Sugar Snap Pea With Parmigiano Salad:
  1. Wash sugar snap peas and place in bowl to mix.
  2. Add oil and vinegar and mix well.
  3. Add pine nuts, parmigiano, and basil. Mix well.
  4. Place on serving plater.
  5. Serve with crunchy baguette, cheeses, antipasti, and fresh fruit for dessert.

The creamy sheep- or goat's-milk cheese adds a touch of richness and the edible flowers give it a gorgeous pop of color. Serve this beautiful salad alongside lemon-grilled chicken or. Split Pea Soup with Ham Hocks. Roasted Asparagus with Lemon, Parmigiano and Hazelnuts. Sweet sugar snap peas give this light summer salad from Ivan Conill's Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness.

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