Grilled snap pea salad with onions and mint √
Note: The combination of mint and peas is a culinary gift. This salad relies on the beauty of that pairing, with onion thrown in for a little texture and spice. Grilled snap peas are highly addictive, as a smoky-charred bitterness is matched with their sweet crunch, and who doesn’t love smoky-salty-crunchy-sweet-sweet-goodness? From “Where There’s Smoke,” by Barton Seaver (Sterling Epicure, $30). If you’re using a gas grill, reserve a portion of the grill to create a “smoke station” where you can put a handful of wood chips in foil and slowly heat them until they smolder.
• 1 lb. fresh sugar snap peas
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• 1 small red onion, thinly sliced vertically
• Leaves from 8 sprigs fresh mint, torn
• 1 tbsp. white balsamic vinegar or red wine vinegar
Toss the peas with a little bit of the olive oil and a pinch of salt. Place them in a grill basket and set it directly over the coals of a small fire (low heat) spiked with apple wood chips. When the peas begin to char and soften, about 7 minutes, remove the basket from the fire.
Place the peas into a bowl. Add the onion and toss to combine. Let the mixture sit for a minute or two so that the heat of the peas can gently soften the onion. Add the mint, vinegar and remaining olive oil and season to taste with salt. Toss to combine and serve immediately.
Nutrition information per serving:
Calories 147 Fat 10 g Sodium 7 mg Saturated fat 1 g
Carbohydrates 11 g Calcium 61 mg
Protein 3 g Cholesterol 0 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 vegetable, 2 fat.