Sugar Snap Peas With Yogurt, Feta and Dill
Much of the appeal of sugar snap peas comes from their juicy, sweet crunch, which means you’ll want to take care when blanching them. They turn from perfectly crisp-tender to soft in seconds. The key is to have a bowl of salted ice water next to the stove and a slotted spoon at the ready. The salt in the ice water seasons the peas, and the ice stops them from overcooking. In this savory salad, they’re tossed with a garlicky dressing for brightness, and a creamy feta-yogurt sauce for richness. Serve them with crusty bread as a summery appetizer, or as a side dish for grilled fish or meats.
- Serves: 4 persons
- ¼teaspoon kosher salt, plus more for water and to taste
- ½pound sugar snap peas, trimmed (about 3 cups)
- 1garlic clove, finely grated or minced
- 1 ½tablespoons fresh lemon juice, plus more to taste
- Freshly ground black pepper
- 4tablespoons extra-virgin olive oil, plus more for drizzling
- 1cup thinly sliced fennel, or use radish or cucumber
- ½packed cup roughly chopped fresh dill, or use a combination of dill and fennel fronds
- 2scallions, thinly sliced
- ⅓cup plain whole-milk yogurt (if using Greek, thin it down with milk or water until pourable)
- ½cup crumbled feta (about 2 ounces)
- ½teaspoon finely grated lemon zest
- Torn soft herbs, such as mint, basil, parsley, tarragon, chives, cilantro or a combination, for serving
- Crusty bread, for serving (optional)
Step 1Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
Step 2When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
Step 3In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
Step 4In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
Step 5Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.