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<\/p>\nSnap Peas with Green Garlic Confit and Dill Vinaigrette<\/p>\n
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2 stalks of green garlic, trimmed and thinly sliced crosswise<\/p>\n
1 C. extra-virgin olive oil<\/p>\n
1\/4 C. fresh lemon juice<\/p>\n
1\/4 C. chopped dill<\/p>\n
Kosher salt<\/p>\n
Pepper<\/p>\n
1 1\/2 pounds sugar snap peas, trimmed, some chopped and some left whole<\/p>\n
6 white button mushrooms, halved lengthwise and thinly sliced lengthwise<\/p>\n
1\/4 C. torn mint or small mint leaves<\/p>\n
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In a small saucepan, combine the green garlic and olive oil and bring to a simmer. Cook over low heat until the garlic is very tender, about 10 minutes. Remove the pan from the heat and let cool completely. Strain the oil into a small bowl; transfer the green garlic to a medium bowl. Add the lemon juice and dill and slowly whisk in the reserved oil until well blended. Season with salt and pepper. In a bowl, toss the snap peas with 3\/4 C. of the vinaigrette. Transfer to a platter and scatter the mushrooms on top. Garnish with the mint and serve with the remaining vinaigrette.<\/p>\n","protected":false},"excerpt":{"rendered":"
Snap Peas with Green Garlic Confit and Dill Vinaigrette 2 stalks of green garlic, trimmed and thinly sliced crosswise 1 C. extra-virgin olive oil 1\/4 C. fresh lemon juice 1\/4 C. chopped dill Kosher salt Pepper 1 1\/2 pounds sugar snap peas, trimmed, some chopped and some left whole 6 white button mushrooms, halved lengthwise and thinly sliced lengthwise 1\/4 C. torn mint or small mint leaves In a small saucepan, combine the green garlic and olive oil and…<\/p>\n