4 cups snow peas (about 12 ounces), trimmed (I forgot to do the trimming part, that’s why I had lots of little “stems” to spit out…oops!)
2 Tablespoons extra-virgin olive oil
1 Tablespoon white-wine vinegar
1 Tablespoon minced shallot
1 teaspoon sugar
1/4 teaspoon salt
1/2 small jícama, peeled & cut into matchsticks (about 1 cup)
Bring 1 inch 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.
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 jícama; toss with the dressing.
Makes 4 servings, 1 cup each