Sugar Snaps With Extra-Virgin Olive Oil And Shaved Parmigiano
- 4 cups (about 12 ounces) sugar snap peas
- 2 teaspoons fresh lemon juice, plus more to taste
- Pinch of kosher salt
- Pinch of sugar
- 1 clove garlic, halved lengthwise
- 1/4 cup extra-virgin olive oil
- 1 2-inch strip lemon zest, cut into thin slivers
- Freshly ground black pepper to taste
- 1 2- to 3-ounce chunk Parmigiano-Reggiano
- With a chef's knife, cut the snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve. Up to 15 minutes before serving, dress the snap peas: Combine the lemon juice, salt, and sugar in a medium bowl. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle the oil into the lemon mixture. Add the snap peas and zest and toss to coat. Season with the pepper. Using a vegetable peeler, shave the Parmigiano into paper-thin strips. Scatter over the snap peas and toss gently before serving.
sugar snap peas, lemon juice, kosher salt, sugar, clove garlic, extravirgin olive oil, lemon zest, freshly ground black pepper
Taken from www.myrecipes.com/recipe/sugar-snaps-with-extra-virgin-olive-oil-shaved-parmigiano (may not work)