SUGAR SNAPS AND SCALLIONS WITH CODDLED LETTUCE
- 12 scallions
- 1 to 2 tablespoons unsalted butter
- 1 tight-packed teaspoon fresh tarragon leaves, chopped
- ¾ pound sugar snap peas, stringed and washed
- Salt and fresh-ground black pepper
- 6 leaves romaine or Bibb lettuce, cut into thin shreds
- Shredded zest of ½ large orange
- ÂĽ cup water
- ½ teaspoon sugar
Instructions:
Gentle flavors, quiet tarragon, and sweet butter are what make this trio work.
1. Trim away the scallions’ roots and cut away their
- Trim away the scallions’ roots and cut away their dark green stalks. You should now have 2- to 2½-inchlong pieces of white to pale green stalks.
- In a straight-sided 12-inch sauté pan set over medium heat, melt the butter with the tarragon until the butter is creamy. Stir in the sugar snaps and scallions, sprinkle them with salt and pepper, and sauté for 2 to 3 minutes.
- Blend in the lettuce and the orange zest, reduce the heat to medium low, and stir for 30 seconds to 1 minute. Add the water and sugar, and continue cooking for 2 minutes, or until the water has evaporated and the peas are just tender. Serve hot.