2 ½ cups fresh green peas
2 cups snow peas
2 cups sugar snap peas
2 to 3 garlic cloves, peeled and crushed to a paste
2 shallots, finely chopped
4 strips lemon zest.
9 tablespoons extra-virgin olive oil
A couple of large handfuls mint leaves, coarsely chopped
1 tablespoon sesame seeds
Sea salt, black pepper
A couple of squeezes fresh lemon juice
Bring a large pot of salted water to a boil. Add green peas; cook 1 minute. Add snow peas and sugar peas; cook an additional 2 minutes. Drain, refresh under cold running water, let stand for a few minutes for the surface moisture to evaporate.
In a large bowl, combine garlic, shallot, lemon zest and olive oil. Add peas, toss to coat. Let cool, then mix in mint and sesame seeds. Cover and chill overnight.
Discard lemon zest. Season to taste with salt and black pepper. Pack the salad and a lemon wedge for your picnic. Just before serving, add fresh lemon juice. Serves 4-6.
Bell, Annie, “The Picnic Cookbook”