Alright, this one is pretty idiot-proof. If you mess this one up, you’re a lost cause. I’m totally kidding, but it really is just about as simple as it gets. Simple yet refined, of course! The ginger and soy give it that Asian flare, making this dish a great addition to Edamame rice or Asian spring rolls.
For the Snap Peas:
- 1 Tablespoon olive oil
- Salt and pepper to taste
Preheat the oven to 400. Place a piece of tin foil on a baking sheet, and add snap peas. Toss with olive oil, salt and pepper. Cook for about 7-8 minutes, until tender. Let cool for about 15 minute before adding dressing.
For the Dressing:
- 1 lemon, zest-ed and juiced
- 2 teaspoon ginger, grated
- 1 tablespoon toasted sesame seeds
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 1 tablespoon vinegar (rice vinegar, if you have it)
Combine all of the above ingredients, except for the Olive oil, in a small bowl. Slowly add the olive oil.
Toss the snap peas with the dressing, and you’re done! Let me know what you think.