Cook whole snap peas in a hot skillet until they are blistered, tender and browning in spots. Transfer to a platter, sprinkle with coarse salt, Tessemae’s Creamy Green Goddess and sprinkle with chopped spring herbs.
Makes 4 cups
1 tablespoon avocado oil or organic canola oil
1 pound snap peas, stem ends trimmed and string removed
3 tablespoons Tessemae’s Green Goddess Dressing
1 tablespoon chopped tender spring herbs, such as chives, chervil and tarragon
½ teaspoon large sea salt flakes or salt to taste
- Heat oil in a large heavy skillet over medium high heat until hot. Add peas, and stir-fry until bright green and blistered in spots, 3 to 4 minutes. Transfer to a platter. Drizzle with Tessemae’s Green Goddess Dressing, sprinkle with herbs and salt.