The French call snow peas “mangetouts” (“eat alls”) because you eat the not-yet-ripe peas and their crunchy, thin, fibrous pods. Snow peas are rich in Vitamins A and C, folate, calcium, iron and manganese. Add the blood-cleansing and anti-oxidant benefits of the beets, and this dish packs a powerful breakfast punch.
3 cups snow peas
2 teaspoons apple cider vinegar
1 teaspoon coarse sea salt
few pinches fine pink sea salt
Process Remove the knotty ends and the tiny hairs along the seams of the snow pea pods.
Wash the snow peas by immersing them in water.
Fill a medium sized pot with water and add the coarse sea salt. Bring the water to a roiling boil.
Drop the snow peas in. They should rise to the top almost immediately. When they have turned a more intense shade of green (indicating that vitamins and minerals have come to the surface), remove them with a wire mesh skimmer or a slotted spoon. The snow peas should be in the water no longer than 40 seconds.
Drain them in a wire net or colander.
While they are cooling, peel the tough outer skin of the beet; then shave the beet using a vegetable peeler. Try to make the beet shavings small and paper-thin.
Assemble individual salads in bowls by putting the snow peas in first, topping them with the beet shavings. Sprinkle a pinch of fine sea salt on each salad, and drizzle ½ teaspoon of cider vinegar over it.
©Nancy Wolfson-Moche 2013