Snow pea salad with caper dressing

Ingredients:

Salad

• 300 g sugar snap peas, trimmed
• 300 g snow peas, trimmed
• Sugar
• 1 cup green peas
• Ground white pepper
• 1/4 cup pea shoots

Refueling

• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1.5 tsp sherry vinegar
• 1/4 tsp capers, coarsely chopped + 0.5 tsp brine from the jar
• 3 tbsp. l. olive oil
• 4 sprigs of tarragon, leaves only, chopped

Preparation:

1. Prepare the dressingIn a medium bowl, whisk together the mustard, lemon juice, and vinegar. Add the capers and brine, along with a pinch of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste.
2. Bring a large saucepan of water to a boil and add plenty of salt. Meanwhile, place a colander in a large bowl of ice water (this will prevent you from having to strain the ice out of the peas).
3. Add a generous pinch of sugar to boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Using a sieve, remove the peas from the water and transfer them to a prepared colander.
4. Bring the water back to a boil and add the snow peas and split green peas. Cook until the peas float to the surface, about 1 minute. Using a sieve, remove the peas from the water and transfer them to the ice bath with the sugar snap peas. Set aside for a couple of minutes to cool completely.
5. Drain the water and spread the peas on a clean kitchen towel. Use another towel to gently pat and dry the peas, then let them air dry (excess water will make the salad less flavorful).
6. Place the peas in a medium bowl, season with salt, pepper, and sugar. Toss to combine. Drizzle with the dressing and stir in the pea shoots. Taste again and serve immediately.