It was a very busy weekend at Casa de Del’s house, and the fruit of which you can see all over the blog. Mr. Man and I spent most of the weekend busily creating new images, organizing a new layout, and just making the site work better. There’s still a lot of work left to do, but it’s just worlds better than it was.

With everything that we were trying to accomplish, I’m afraid that I didn’t really get to spend as much time in the kitchen as I generally like. But, we still gotta eat, so I did have time to make up a few interesting things. One of them was this lovely, fresh, Snap Pea salad that we had the other night. I received a pound of Snap Peas in this weeks FFTY box – and wanted to do something with them while they were still at their best. I saw this post over on the Kitchn, and decided to take that as a starting point for my own version.

The most time consuming part of getting this dish together was snapping the stems off. Otherwise, it’s really a breeze to make. My snap peas were very tender, and sweet, so I skipped cooking them and just served them raw. They had a delicious, sweet, crispness that I thought was perfect without any other treatment.

Because they were so sweet, the chili garlic sauce made perfect sense to me – adding a hint of heat to balance with the sweet. Mr. Man and I both adored this dish, and I plan to make it again sometime. The only thing I was sad about was that I had really wanted to use Sesame oil instead of the walnut oil, but I didn’t have any on hand. It’s just as well, I suppose – Mr. Man isn’t as fond of Sesame Oil, which would have had a deeper flavor. With the walnut oil, the flavors came out fresh, light, and clean.

Ingredients:

• 1 lb Sugar Snap Peas, washed and stemmed
• 2 tbs Walnut Oil
• 2 tbs Rice Wine Vinegar
• 1/2 tsp Chili Garlic Sauce
• 1/2 tsp Ginger
• 1 sprig mint; finely minced (about 1 tbs)
• Kosher Salt (to taste)

Method:

• Place all ingredients in a medium sized bowl
• Toss to combine