12 Scallions
2 tb Butter
1 ts (tight-packed) tarragon
- leaves; chopped
3/4 lb Sugar snap peas; washed,
- stringed
Salt & fresh black pepper
6 Leaves lettuce; romaine or
- Bibb - shredded
1/2 lg Orange; zest of
1/4 c Water
1/2 ts Sugar
* Insalata Verde
Gentle flavors, quiet tarragon and sweet butter are what
make this trio work. When I imagine cooking spring
vegetables I picture them gentled along, never shocked by
excessive heat or overwhelming seasonings. The sense is not
so much cooking as protecting them. It's an old French
technique that Julia Child revived. We use the white and
pale green part of the scallions stand in for the more
traditional leeks.
Trim away the scallions' roots and cut away their dark green
stalks. You should now have 2 to 2-1/2 inch pieces of white
to pale green stalks.
Blend in the lettuce and orange zest, reduce the heat to
medium low, and stir for 30 seconds to 1 minute. Add the
water and sugar, continue cooking for 2 minutes, or until
the water is evaporated and the peas are just tender. Serve
hot.
Serves 3 to 4. The dish is best eaten right away.
From The Splendid Table's How To Eat Supper: Recipes,
Stories, and Opinions from Public Radio's Award-Winning
Food Show by Lynne Rossetto Kasper and Sally Swift
Uncle Dirty Dave's Archives
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