KQED is awesome. One night we were bored and came across this show called ‘Gourmet Adventures with Ruth‘ Ruth Reichl is the author of Garlic and Sapphires and was a famous NY Times Food critic. Below is a salad that was featured on one of the episodes. It’s so fresh and easy.
- 12 ounces of snap peas
- 3/4 cup fresh mint, chiffonade
- 1/2 cup crumbled feta
- olive oil
(makes 4 servings)
- Trim off the tips of the snap peas and chop on a bias, about 1/4 inch thick. Toss in a bowl.
- Pick off the mint leaves, layer, roll them like a cigar, and thinly slice so you get ribbons of mint.
- In a large bowl, add the feta, peas, mint, drizzle a good amount of olive oil s&p and toss. Taste and adjust with more s&p if needed.
- Serve slightly chilled.