To me, nothing says spring more than sugar snap peas at the market. Combined with anise-fragrant fennel and the tart, herbaceous lemon-mint dressing, they taste like spring in a bowl: fresh, bright, crunchy, and sweet. I make this salad in that perfect crossover moment at the market, when the fennel is still around but the snap peas are starting to arrive as well. Because these ingredients are hearty and hold their snap long after being dressed, it’s perfect for spring get-togethers: Passover Seder, Easter Brunch, Mother’s Day, etc. If snap peas and fennel don’t overlap where you are, I think radishes would be a fabulous and pretty replacement for fennel here.
Method:
- Bring a medium pot of salted water to a boil. While you’re waiting, set up a bowl of ice water near the pot. Add sugar snap peas to the boiling water and let them turn bright green (about three minutes). Remove with a slotted spoon or spider, adding them directly to the ice water.
- Cut the fennel bulbs in half, lengthwise, and then slice thinly with a knife or mandolin.
- Make the dressing: add the mint leaves, olive oil, lemon juice, garlic cloves to a blender or food processor. Pulse until well-combined. Season to taste.
- Drain the snap peas, pat dry, and cut each in half. Add the snap peas and fennel to a large bowl with the dressing. Toss to combine. Add more salt, pepper, and/or a squeeze of lemon as needed.
