Mr TBTAM made this wonderful salad from Melissa Clark’s Recipe in today’s new York Times. In addition to getting the recipe, I encourage you to read the article on how she created the recipe – it’s a lovely story about how buying and eating locally can lead to a wonderful new dish.
The salad is delicious, and calls for blanched peas, and raw zucchini. I liked it, but could also see this salad with the zucchini blanched as well. We liked the zucchini slices halved as you see them in my photo up there, rather than whole as Melissa did them.
For the salad, Mr TBTAM used fresh sweet sugar snap peas, which normally we would eat whole, pod and all, raw and by hand – summer’s candy as far as we’re concerned. Now we are left with all the empty pea pods. Any ideas on what to do with them?