Categories: Sides, Vegetables

Ingredients

• 2 cups snow peas (about 12 ounces), trimmed
• 1 oranges
• 1 tablespoons extra-virgin olive oil
• 1/2 tablespoon white-wine vinegar
• 1/2 tablespoon minced shallot
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1/4 fennel bulb, peeled and cut into matchsticks (about 1 cup; see Tip)

Directions

1. Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender-crisp, about 3 minutes. Transfer the peas to the ice water. Drain.

2. Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and fennel; toss with the dressing.

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