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Categories:
sugar snap peas sesame seed garlic mustard lemon juice salt fresh ground pepper red wine vinegar olive oil sesame oil
Viewed: 0 - Published at: 5 months agoIngredients
- 1 lb. sugar snap peas, strings removed and ends
- 1/4 c. sesame seed
- 1 small garlic clove, crushed through a press
- 1 tsp. Dijon mustard
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. salt
- 1/4 tsp. fresh ground pepper
- 1 Tbsp. red wine vinegar
- 1/4 c. olive oil
- 1 1/2 tsp. Oriental sesame oil
Method
- In a large saucepan of boiling salted water, cook sugar snaps until crisp-tender, about 30 seconds.
- Drain; rinse under cold running water and drain well.
- In a dry heavy skillet, toast the sesame seed over moderate heat, stirring until nuts brown, about 3 minutes.
- Pour onto plate to cool.
