Ingredients Jump to Instructions ↓

  1. 8 ounces sugar snap peas, trimmed

  2. 2 tablespoons sliced almonds

  3. 2 tablespoons extra-virgin olive, walnut or almond oil

  4. 2 tablespoons fruity vinegar, such as raspberry or pomegranate

  5. 1/4 teaspoon salt

  6. 1/8 teaspoon freshly ground pepper

  7. 4 cups packed mâche, or mixed baby lettuce

  8. 1/4 cup snipped fresh chives, (1/2-inch pieces)

  9. 1/4 cup chopped fresh tarragon

Instructions Jump to Ingredients ↑

  1. Bring a medium saucepan of water to a boil. Add snap peas and cook until bright green but still crisp, 1 to 2 minutes. Drain and rinse under cold water.

  2. Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

  3. Whisk oil, vinegar, salt and pepper in a large bowl. Add lettuce, chives, tarragon and the snap peas and toss. Serve sprinkled with the almonds.


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