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OxfordPress.com

Three-Pea Salad

By Ann Heller

Dayton Daily News

Makes 4 to 6 servings
6 ounces fresh snow peas
6 ounces fresh sugar snap peas
8 ounces frozen peas or petit peas
4 green onions, diced

1 tablespoon canola oil
4 sprigs mint
Grated zest of 1/4 orange
Kosher salt

Rinse the snow peas and sugar snap peas in cold water. Pinch off stem ends and check to see if they have strings that need to be removed.

Cook the frozen peas for two minutes in boiling, salted water. Drain and refresh with cold water. Set aside.

Cook the snow peas in boiling salted water for two minutes. Drain, refresh with cold water and set aside. (The vegetables can be prepared to this point and refrigerated and used in a quick stir-fry later.)

Combine the three varieties of peas with the green onion and toss with the oil. Remove the leaves from the mint and cut into fine strips. Sprinkle the mint and orange zest on the peas and toss to combine. Add salt to taste.

To turn this salad into a side dish, heat 2 tablespoons butter or vegetable oil in a large skillet and add the blanched peas and green onion. Cook just to heat through and add the mint and orange zest. Serve hot.

There is hardly an easier vegetable side dish to put on the table than Stir-Fried Snow Peas. For maximum flavor, seek out roasted peanut oil (available under the Loriva label) or use Asian-style roasted sesame oil (not to be confused with the pale and mild sesame oil sold in health food stores).