Snow Pea Salad with Shallot and Tarragon

You guys, it is getting hot here. This is no big surprise, but after a breezy week on the farm and several days spent in the cool of our north-facing apartment, I have been a little overwhelmed when I head out into the heat of the day. These are the kind of days when the thought of turning on the oven, or even the stove, makes you want to run far, far away (preferably straight into a bathtub full of ice water). And this is the cool salad you want for those hot nights. When Eric got home from work this evening, I convinced him that he should go jump in the pool, and I am glad he did. Since I’d been in the afternoon, I whipped up this salad while he was out.

It’s remarkably simple, and it makes great use of an item I don’t pick up often: fresh snow peas. I usually only meet them in limp and overly greasy stir-fries, but I love how this recipe keeps them cool and crisp. To slice them, you just stack up five or six of them at a time and cut them into (imperfect) strips. It takes a bit of time, but also gives you lots of munching opportunities.

The vinaigrette is a simple one, and I will jump at any excuse to use the champagne vinegar.

And shallots! I chopped them first and added them to the vinaigrette so they would have a little time to marinate.

Tarragon is another favorite of ours. It reminds me so much of the dinners Eric and I used to make in his apartment before we were married. He had just discovered tarragon, and we had so much fun putting it in everything.

Although we ate this salad as a main course tonight, it is pretty light, and it would be great with some other cold accompaniments. Fresh potato salad packed with dill. Corn, avocado, and tomato salad. Lightly salted cucumber slices. I can’t wait to get to the farmer’s market this weekend! In the absence of those other delightful salads, we polished dinner off with strawberry Greek frozen yogurt, which I picked up on a whim at the store today. We really liked it: very refreshing without being too heavy! As long as I’ve got these things on hand, summer can roll right on in.

Snow Pea Salad with Shallot and Tarragon
From Everyday Food, June 2012

2 tsp Dijon mustard
2 Tbsp champagne vinegar
1/4 c olive oil
salt and pepper to taste
2 Tbsp minced shallot
1 lb fresh snow peas, thinly sliced lengthwise
2 Tbsp chopped fresh tarragon

-In a large bowl, whisk together mustard, vinegar, and oil. Season with salt and pepper.
-Add shallot, snow peas, and tarragon and stir well. That’s it!

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