The bias cut of the sugar snaps is essential not only for the presentation but also for ease of eating.
- 1 1/2 pounds sugar snap peas, strings removed, cut on the sharp diagonal into slices about 1/4-inch wide
- Juice from 1 large lemon
- 1 tablespoon Dijon-style mustard
- 2 teaspoons granulated sugar
- 6 tablespoons olive oil
- White pepper, preferably freshly ground
- 1/4 cup smoked ham cut into matchstick-size batons
- 1/4 cup Gruyere cheese, cut into matchstick-size batons
- 4 tablespoons scallions, finely minced
- Bibb lettuce leaves (optional)
Bring a pot of salted water to a boil. Have a bowl of ice water ready.
Add the sugar snaps and cook until almost tender but still a little crisp, 1 to 3 minutes. Submerge the sugar snaps into a bowl of ice water to stop the cooking process. Drain and dry the peas.
Whisk together the lemon juice, mustard and sugar. Whisking constantly, slowly add the oil in a steady drizzle and whisk until emulsified. Season to taste with salt and pepper. Set aside.
In a large bowl, gently toss together the sugar snaps, ham, cheese, scallions and vinaigrette. Season with salt and pepper to taste.
If desired, arrange the salad in Bibb lettuce cups before serving.
From chef Sina Molavi at Occasions Caterers on Capitol Hill.
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