Julienned snow peas with lemon oil and poppy seeds
When julienned and steamed, snow peas retain their beautiful verdance and subtle crunch. Poppy seeds add dramaýand a taste thatýs hard to describe.
Serves 6
1 1/4 pounds snow peas
2 tablespoons plus 1 teaspoon lemon olive oil (see below for details)
1 1/2 teaspoons poppy seeds, plus more garnish
- Wash snow peas. Remove tips, tails, and fibrous strings. Using a sharp knife, cut each snow pea lengthwise into 4 or 5 julienned strips.
- Bring a pot of water to a boil. Fit with a steamer basket. Placed julienned snow peas in steamer. Cover tightly and steam over boiling water for 7 to 8 minutes until just tender, but still crunchy.
- Transfer cooked snow peas to bowl. Add lemon olive oil, poppy seeds, kosher salt to taste, and a generous grinding of black pepper. Toss well.
- Sprinkle with additional poppy seeds if desired and serve immediately.
Note: Lemon-flavored olive oils from Boyajian or Land of Canaan (Israel) are available in many supermarkets and specialty food stores, and are kosher.
Recipe by Rozanne Gold. Healthy 1-2-3
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