Ingredients
- 2 cups sugar snap peas (about 8 ounces), trimmed
- Kosher salt
- 1 garlic clove, finely grated
- ½ cup olive oil
- 3 tablespoons finely chopped mint
- 2 teaspoons white wine vinegar
- 1½ teaspoons finely grated Meyer or regular lemon zest
- ¼ cup fresh Meyer or regular lemon juice
- Aleppo-style pepper (for serving)
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