Roasted Pepper and Snow Pea Salad

• 3/4 pound snow peas
• Salt to taste
• 2 red sweet peppers, about 3/4 pound, roasted, skinned, cored and cut into thin strips, about 1 cup
• 1 small red onion, peeled, halved and cut into thin slices
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper
• 1/4 cup olive oil
• 1/4 cup finely chopped parsley

1. Cook snow peas in boiling salted water to cover for 2 minutes.
2. Drain.
3. Run cold water briefly over snow peas and drain again.
4. Put snow peas, pepper strips and onion in a salad bowl.
5. Put mustard, vinegar and cumin in a small bowl and add salt and pepper.
6. Beat vigorously with a whisk while adding oil.
7. Stir in the parsley and pour dressing over vegetables.
8. Toss and serve.

snow peas, salt, red sweet peppers, red onion, mustard, redwine vinegar, ground cumin, salt, olive oil, parsley

Taken from cooking.nytimes.com/recipes/11384 (may not work)