Tossed Snow Peas & Zucchini
Submitted by Beaufort
Crisp snow peas, raw zucchini, cherry tomatoes, and toasted pine nuts tossed in a shallot-red wine vinaigrette and served chilled. A fresh, light side dish for two.
YIELD
2 servingsPREP
20 minCOOK
10 minREADY
30 minSometimes the best side dish is the simplest one. Barely steamed snow peas still snapping with crunch, thin coins of raw zucchini, juicy cherry tomato quarters, and a scattering of toasted pine nuts.
The dressing is nothing more than minced shallot, red wine vinegar, a touch of oil, and black pepper. Clean, sharp, and just enough to pull everything together without drowning the vegetables.
Toss it all in a bowl, cover, and chill. It tastes even better after it sits for a while, which makes it a smart make-ahead option for dinner parties or meal prep.
Kitchen Tips
- Steam the snow peas for exactly 2 minutes, then rinse under cold water immediately. This locks in the bright green colour and keeps them crisp.
- Slice the zucchini as thin as you can. Paper-thin rounds soak up the vinaigrette and meld with the other vegetables instead of feeling like a separate ingredient.
- Toast the pine nuts in a dry skillet over low heat, shaking the pan constantly. They burn in seconds once they start to turn golden.
Ingredients
Directions
Place peas in a vegetable steamer over hot water.
Cover, Steam 2 minutes, or until tender.
Drain and rinse under cold water.
Combine Peas, Zucchini, Tomatoes and Pine Nuts in a medium bowl.
In a separate bowl, combine Shallot, Vinegar, Oil and Pepper; mix well with a whisk.
Pour over vegetables and toss gently to mix well.
Cover and chill thoroughly.
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