EDAMAME SNAP PEA SALAD WITH SESAME VINAIGRETTE from The Lemonade Cookbook

Makes 4 cups

1/2 pound sugar snap peas (2 cups), ends trimmed
2 cups shelled edamame (green soybeans), frozen, thawed, and cooked
1 large shallot, minced
1/4 cup chopped fresh chives
1/2 cup Sesame Vinaigrette (recipe follows)
1 Tablespoon black sesame seeds (I just used regular sesame seeds)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

Blanch the snap peas for only about 2 minutes; they become tender very quickly. Using a slotted spoon, remove the snap peas from the water and plunge into the ice bath to “shock” them, i.e., to stop the cooking process and cool them down right away. This procedure also sets the vibrant green color of the peas. Drain the snap peas in a colander.

Put the blanched snap peas in a mixing bowl. Add the edamame, shallot, chives, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.

SESAME VINAIGRETTE

1/2 cup seasoned rice vinegar
2 Tablespoons sesame seeds, toasted
1 garlic clove, minced
1 Tablespoon Dijon mustard
1 Tablespoon soy sauce
1/4 cup canola oil (it’s best to use non-GMO canola oil)
2 Tablespoons sesame oil
1/4 teaspoon freshly ground black pepper

In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, garlic, mustard, soy sauce, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week. Makes 1 cup.

Recipe used with permission from The Lemonade Cookbook | nancy-c.com