Sugar snap pea salad with lemon and parmesan — Cooks Without Borders

Sugar-Snap Pea Salad with Lemon and Parmesan.

Where shall we go? What shall we cook? Cooks Without Borders is Leslie Brenner's interactive, personal blog about cooking through the world's cuisines. In your kitchen, you're a citizen of the world. Cooks Without Borders features recipes, stories, photographs and cookbook reviews from Leslie Brenner, a cookbook author, former Los Angeles Times Food Editor, and currently restaurant critic at the Dallas Morning News, along with posts and recipes from guest bloggers. © 2015, 2016 by Leslie Brenner.

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This salad was inspired by one I had some years ago at ABC Kitchen in New York City. It's a great thing to make if you're wishing spring would hurry up and arrive. If you want to make this in advance, you can blanche and slice the peas up to several hours ahead of time, and hold them in a covered bowl in the fridge, then dress them just before serving.

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