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Blistered Snap Peas With Fish Sauce Vinaigrette, Roasted Cashews, & Basil

Here's how you make Blistered Snap Peas With Fish Sauce Vinaigrette, Roasted Cashews, & Basil
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  • Servings: 8
  • Prep: 15m
  • Cook: 7m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • FOR VINAIGRETTE
  • 1/4 cup olive oil (extra-virgin)
  • 3/4 teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 3 1/4 teaspoons fish sauce
  • 1 tablespoon sherry vinegar
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoon hot sauce (Sriracha)
  • 1/4 teaspoon freshly ground black pepper
  • FOR SNAP PEAS
  • 1 pound snap peas (trimmed, sugar snap)
  • 1 1/2 tablespoon olive oil (extra-virgin)
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup thinly sliced red onions
  • 1 serrano chile (thinly sliced)
  • 1/2 cup thinly sliced basil (fresh)
  • 1/3 cup cashew nuts (roasted unsalted cashews, coarsely choppe)d
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To prepare the vinaigrette, whisk the first 8 ingredients together in a bowl.

  • Step 2: To prepare the sugar snap peas, heat a grill pan over high heat.

  • Step 3: Combine the snap peas, 1 1/2 tablespoons olive oil, and 1/4 teaspoon black pepper in a pbowl; toss. Add the peas to the grill pan and grill 2 minutes. Turn the peas; grill 1 minute more or until the outsides begin to blister.

  • Step 4: Transfer the peas to a large bowl. Add the tomatoes, red onion, serrano, basil, and vinaigrette to the bowl; toss to coat well. Sprinkle with the cashews.

We hope you enjoy this recipe!

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