A bold dressing of garlic, parsley and fennel seeds lands a perfect punch on sweet snap peas and shaved fennel. Add salty cheese for the knockout.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

total:
20 mins
Servings:
4
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of salted water to a rapid boil over high. Add snap peas and cook 1 minute. Drain peas and immediately place in a bowl of ice water to stop the cooking. Drain well; pat dry. If desired, cut peas in half.

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  • In a large bowl, whisk together olive oil, parsley, vinegar, garlic, fennel seeds and kosher salt. Add fennel bulb and peas; toss to coat. Transfer to a platter. Drizzle with any dressing remaining in bowl and top with cheese.

*SHOPPING TIP

Ricotta salata is not the same as the creamy Italian cheese, known as ricotta. Instead, it has been pressed and salted (hence the name), giving it a firm texture.

Nutrition Facts

232 calories; fat 20g; cholesterol 6mg; saturated fat 4g; carbohydrates 11g; mono fat 13g; poly fat 3g; insoluble fiber 4g; sugars 4g; protein 4g; vitamin a 1540.5IU; vitamin c 41.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 43.2mcg; sodium 301mg; potassium 429mg; calcium 91mg; iron 2.1mg.
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