Snow Pea Salad Francaise
One 8-ounce package Snow Peas or Purple Snow Peas
One 12-ounce package Baby Carrots
1/4 cup white wine vinegar
Grated Parmesan cheese
Lettuce leaves or lettuce cups
Fresh dill or Basil, chopped
Snap off ends of snow peas; remove strings. Steam snow peas over boiling water for 1 minute; rinse with cold water and set aside.
Wash leeks thoroughly; trim off green stalks, leaving 2 or 3 inches attached. Slice thinly. Cook leeks in a small amount of boiling water for 5 minutes; drain and rinse with cold water. Set aside.
Peel carrots if desired; scrub and trim off ends. Steam carrots over boiling water for 15 to 20 minutes or until nearly tender. Rinse with cold water.
In bowl combine cooked snow peas, leeks, and carrots; cover and refrigerate several hours or overnight.
At serving time, sprinkle vegetables with white wine vinegar and grated Parmesan. Spoon onto lettuce-lined platter or into individual lettuce cups. Sprinkle with chopped fresh herbs.
Source: Frieda’s Inc.