| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1995 |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Shallots; minced |
| 1 1/2 |
tb |
Sherry vinegar* |
| 3 |
tb |
Extra-virgin olive oil |
| 1 |
lb |
Sugar snap peas; trimmed |
| 1/2 |
c |
Thinly sliced fresh basil leaves |
| 3 |
tb |
Chopped fresh parsley leaves |
| 2 |
|
Heads Bibb lettuce; washed, spun dry, |
|
|
; and torn into |
|
|
; bite-size pieces |
INSTRUCTIONS
*available at specialty foods shops and some supermarkets.
In a large bowl whisk together shallots, vinegar, oil, and salt and pepper
to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.)
In a large saucepan of boiling salted water cook snap peas until
crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer
to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may
be prepared up to this point 1 day ahead and chilled, covered.)
Add snap peas to vinaigrette with basil and parsley, tossing to combine
well. Line a platter or salad bowl with lettuce and mound with salad.
Serves 4 to 6.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 415 Calories (kcal); 41g Total Fat; (85% calories from fat);
5g Protein; 11g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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