Snap Pea Salad With Walnuts and Parmesan Recipe - NYT Cooking

For an especially bright snap pea salad, skip the oil and coat blanched snap peas with punchy mustard and lemon juice Toasted walnuts and shavings of Parmesan add richness and crunch, while a shower of fresh mint adds freshness This salad is great right when you make it but can also be made ahead and eaten cold from the fridge.
For an especially bright snap pea salad, skip the oil and coat blanched snap peas with punchy mustard and lemon juice. Toasted walnuts and shavings of Parmesan add richness and crunch, while a shower of fresh mint adds freshness. This salad is great right when you make it but can also be made ahead and eaten cold from the fridge. How’s that for bright and breezy cooking?

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