- 2 small shallots, minced
- 1 1/2 tablespoons Sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 1 pound sugar snap peas, trimmed
- 1/2 cup thinly sliced fresh basil leaves
- 3 tablespoons chopped fresh parsley leaves
- 2 heads Bibb lettuce, washed, spun dry, and torn into bite-size pieces
- available at specialty foods shops and some supermarkets.
- In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.)
- In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.)
- Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad.