All I want to eat are salads because it is so damn hot in New York City. My favorite this summer is a sugar snap salad, inspired by one I had at Maialino, a terrific restaurant inside the recently refurbished Gramercy Hotel. I’ve been spending time in the neighborhood because I am a member of the Player’s Club–an excellent place to get a Manhattan and sit at a card table where Mark Twain lost money.
This salad, like most salads, is all about technique. The sugar snaps must be laboriously julienned and the peas and broccoli boiled to tender perfection…but other than that it is stupid easy. Quite a few times I’ve julienne a big batch of snap peas from the Farmer’s Market on Union Square (I only found them on Saturdays), and then ate the salad, once with just peas, the next day with the addition of broccoli, then the addition of a handful of parsley and so on, to keep the dish going.
Sugar snap peas are marvelous raw; so good, I am not sure I will ever add heat to them again. At least, not during a July like this one.
Sugar Snap Pea and English Pea Salad
This recipe is terrific served at room temperature. It makes a lovely base for a piece of broiled fish or served with a mess of fried calamari.
1 pound sugar snap peas, stem ends removed and washed
1 pound English peas, shelled
2 cups broccoli flowerettes
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1/3 cup chopped cilantro
Julienne the whole sugar snap. Using a sharp knife cut each sugar snap at an angle into fine slivers. Place into a large bowl.
Bring a large pot of salted water to a boil and add the peas. Boil until they are tender, but be careful not to overcook, 10 minutes or less should do it. Drain and add the peas to the bowl with the sugar snaps.
Bring a large pot of salted water to a boil and add the broccoli. Boil until tender, 10 minutes or less. Drain and add the broccoli to the bowl with the sugar snaps and peas.
Toss with olive oil, lemon juice, salt and pepper to taste. Toss in the cheese and cilantro and serve. This dish is great at room temperature.
It holds in the fridge for a few days, but best without the cheese, which I add to serve.