Title: Sugar Snap Pea Salad with Sherry Vinaigrette
Categories: August 1995
Yield: 1 servings

2 sm Shallots; minced
1 1/2 tb Sherry vinegar*
3 tb Extra-virgin olive oil
1 lb Sugar snap peas; trimmed
1/2 c Thinly sliced fresh basil
-leaves
3 tb Chopped fresh parsley leaves
2 Heads Bibb lettuce; washed,
-spun dry,
; and torn into
; bite-size pieces

*available at specialty foods shops and some supermarkets.

In a large bowl whisk together shallots, vinegar, oil, and salt and pepper
to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.)

In a large saucepan of boiling salted water cook snap peas until
crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer
to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may
be prepared up to this point 1 day ahead and chilled, covered.)

Add snap peas to vinaigrette with basil and parsley, tossing to combine
well. Line a platter or salad bowl with lettuce and mound with salad.

Serves 4 to 6.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 415 Calories (kcal); 41g Total Fat; (85% calories from fat);
5g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.