← All recipes

Chef Snow Pea and Berry Salad

Chef Mark Day's Snow Pea and Berry Salad comes together with Crisp Snow Peas, Raspberries, Raspberry Vinegar, Olive Oil, and Pinch Sugar Salt And Pepper. Serves 3. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 lb
• 1/2 pt
• 2 tbsp
• 2 tbsp
• Pinch Sugar Salt And Pepper
• 1/2 pt

Method (preview)

1. 1

   Steam the snow peas until they are a bright translucent green.

2. 2

   Do not overcook.

3. 3

   Rinse immediately under cold water to set the color and stop the cooking.

4. 4

   To make the dressing, press a heaping tablespoon of the raspberries through a sieve.

5. 5

   Add the vinegar to the raspberry puree, then the olive oil, sugar, and salt and pepper.

6. 6

   Place the snow peas and blueberries in a bowl and add the dressing.

7. 7

   Turn gently.

8. 8

   Add the remaining raspberries and again gently turn the ingredients.

9. 9

   Refrigerate for at least 30 minutes before serving.

10. 10

    Marin County, CA: Judith's Olney, 1991, Farm Market Cookbook (Doubleday,

11. 11

    / Hanneman 1998 Jun