This year, in my own garden, I have sown no less that five separate sowing’s of peas and all have been nibbled to death by the slugs and snails. Fresh peas for me rank as high as the first new potatoes in terms of seasonal treats so I was delighted to be able to take some of the sugar snap peas away from the community garden with me on Saturday.
Fresh, juicy and crispy these are a treat to be enjoyed on their own as a snack or part of a salad or, as I ate them, dipped in a freshly made vinaigrette dressing.
For the dressing*
- 1 tablespoon of white wine vinegar
- 1½ teaspoons of Dijon mustard
- 2 tablespoons of olive oil
- 2 teaspoon of capers (optional)
Mix the ingredients in a bowl and serve with the sugar snap peas.
*The dressing will keep for a few days in a container in the fridge.