**The Marvelous Sugar Snap Pea**

These might be one of nature's most incredible gifts - it's not an English pea, but rather snow peas that have been bred to have a unique characteristic. It's not an English pea because its pod is edible and has a super high sugar content inside the peas themselves. This particular variety was discovered by accident when breeders in England found a mutation in one of their English peas. They crossed it with snow peas, and voilà! The sugar snap pea was born.

The origin story behind this incredible vegetable is fascinating. Snow peas are bred to have flat pods that curl up as they grow. This makes them challenging to grow because the plant's natural defense mechanism causes the pod to become curled inward. English peas, on the other hand, had inedible pods, making them less desirable for eating raw or cooking. By combining these two varieties, the breeders created a pea with an edible pod and exceptional sweetness.

**A Delicious Raw Salad Recipe**

When James Beard first tasted sugar snap peas, he called it a "sensation." We couldn't agree more! To make this incredible salad, we'll need to prepare our sugar snap peas first. The inedible part of the pea is the stem, which we must remove by simply pulling it off. Then, we slice the pod into thin pieces, taking care not to damage them.

Next, we'll remove the stems from each pod, slicing along the natural seam to expose the tender edible portion and the sweet little nuggets inside. Some of these may fall out during preparation, adding an exciting texture to our salad. We'll also want to slice any that remain in pods into thin pieces, creating a variety of textures within the salad.

**The Recipe Unfolds**

Our sugar snap pea salad recipe begins with a simple yet elegant vinaigrette made from parmesan cheese, white wine vinegar, lime juice, Dijon salt, and pepper. The absence of sugar is notable - after all, our peas are naturally sweet! Instead, we'll add some color to the dish using red radicchio leaves.

To make the salad, we'll create a bed of mixed lettuces, such as Bibb lettuce, which will provide a soft base for our sugar snap peas. We'll also chop up fresh herbs like chives, parsley, and red chili (optional), leaving some whole to add visual interest. Thin slices of white wine vinegar-fermented cheese and thinly sliced radicchio will complete the salad.

**A Masterclass in Flavor Combinations**

The secret to this salad's success lies not in complicated techniques or tricks but rather with good ingredients applied with care. To make a truly exceptional salad, you must first understand how to combine flavors thoughtfully. We'll taste our salad as we go, adjusting the seasoning with Dijon salt because these peas have never been cooked and need to be seasoned raw.

In this simple yet elegant salad, we've taken good ingredients and elevated them through careful preparation and a thoughtful vinaigrette. The combination of crunchy textures, flavors, and colors will surely delight your taste buds, leaving you wondering how something so straightforward can be so incredible.

"WEBVTTKind: captionsLanguage: ennow this is not John George's recipe at ABC kitchen I don't know how he makes it I love to take a dish that I love at a restaurant and figure out how to make it at home sugar snap peas these might be one of nature's most incredible gifts it's not an English pea it was actually bred because snow peas it looks like this but without any sort of thickness it's flat that's hard to grow because as it grows a curls onto itself and English peas had an inedible pod so they found this mutation in one of the English peas and they bred it with the snow pea and magically invented this when james beard tasted it for the first time called it a sensation and he was right it's so incredibly delicious it's got an edible pod with a super high sugar content inside of peas itself it is in my opinion meant to be eaten raw and so we're making a raw sugar snap pea salad today based off of a recipe that i've had and one of my favorite restaurants ABC kitchen the first time i ever had them was at a farmers market you have to get them at a farmers market if possible you can find them in a supermarket the plumper and and harder they are both more delicious they're going to be you don't want them too big they get tougher the bigger they are the smaller there are a little bit more tender you know the secret to most restaurants is not any sort of tricks it's just good ingredients you apply that mentality at home you're going to be improving your cooking skills like that this is the greatest thing you're not eating so first we have to prepare these guys one inedible part of this is it has this stem see that right there what you have to do is remove it simply by pulling it and just tear it off and then you've allowed yourself to kind of have a nice tender piece of sugar snap pea that will then slice thinly this is a part you have to be patient with you have to go ahead remove the stems off of each pod by slicing them like this you sort of have a little bit of the edible pod and then all these sweet little nuggets inside and some of them may drop out some of them may stay in there so you have all these different sort of textures and all of these things happening in the salad that make it interesting so that's about 50% of the recipe it's just kind of Steve stemming them and cutting them into these beautiful slices that are gonna look really nice I have a few other ingredients that I'm gonna put in the salad mainly it's just gonna be a parmesan vinaigrette it's the dressing he uses I don't know how he makes it I'm just gonna make it up try and get it as close as I can so I don't know I'm just gonna take about that much parmesan this is cut let's just chop it up okay 1/2 cup of parmesan looks like I'm going with about 1/4 cup of white wine vinegar you could probably use champagne vinegar red wine vinegar whatever you want 1 to 2 limes tablespoon of Dijon salt pepper we gotta taste it one thing to note is that we did not add sugar there's plenty of sugar in the sugar snap peas so we're gonna add a little color with radicchio we're gonna make like a bed of a few lettuces that the snap peas will sit on top so I just want to kind of get some of these leaves off so what I'll just do is cut it in half it's like one half I'll just remove the core I just want to get little cups we're gonna chives I've got red chilli which is definitely not in the recipe and some parsley I'm just gonna pick those up indefinitely chop these I'm just gonna kind of leave them whole cuz I want these leaves present in the salad we're gonna slice this like we have before in thin slices this is some Bibb lettuce I'm just gonna rip a couple these guys off just kind of alternating with the colors make like a little bit of a bed for the sugar snap make sure you taste it and adjust it for some salt because these are raw we've never seasoned them we never cooked them but I mean it looks delicious if you can just imagine it's pretty simple salad but there's a lot of interesting things happening when you can make a good vinaigrette and you know how to put flavors together there are no boring salad it's crunchy this is truly an ingredient focused dish it's an example of how you have good ingredients a few techniques you can make simple things incredible and people will wonder how you did what you did and you didn't really even do much but pay attention and care about it thanks again for watching again thanks for all participation in the knife giveaway there's over 400 entries and a few days you have about 10 or 11 days left to enter it ends on June 30th you can win knives I'm given knives or I'll see you next timenow this is not John George's recipe at ABC kitchen I don't know how he makes it I love to take a dish that I love at a restaurant and figure out how to make it at home sugar snap peas these might be one of nature's most incredible gifts it's not an English pea it was actually bred because snow peas it looks like this but without any sort of thickness it's flat that's hard to grow because as it grows a curls onto itself and English peas had an inedible pod so they found this mutation in one of the English peas and they bred it with the snow pea and magically invented this when james beard tasted it for the first time called it a sensation and he was right it's so incredibly delicious it's got an edible pod with a super high sugar content inside of peas itself it is in my opinion meant to be eaten raw and so we're making a raw sugar snap pea salad today based off of a recipe that i've had and one of my favorite restaurants ABC kitchen the first time i ever had them was at a farmers market you have to get them at a farmers market if possible you can find them in a supermarket the plumper and and harder they are both more delicious they're going to be you don't want them too big they get tougher the bigger they are the smaller there are a little bit more tender you know the secret to most restaurants is not any sort of tricks it's just good ingredients you apply that mentality at home you're going to be improving your cooking skills like that this is the greatest thing you're not eating so first we have to prepare these guys one inedible part of this is it has this stem see that right there what you have to do is remove it simply by pulling it and just tear it off and then you've allowed yourself to kind of have a nice tender piece of sugar snap pea that will then slice thinly this is a part you have to be patient with you have to go ahead remove the stems off of each pod by slicing them like this you sort of have a little bit of the edible pod and then all these sweet little nuggets inside and some of them may drop out some of them may stay in there so you have all these different sort of textures and all of these things happening in the salad that make it interesting so that's about 50% of the recipe it's just kind of Steve stemming them and cutting them into these beautiful slices that are gonna look really nice I have a few other ingredients that I'm gonna put in the salad mainly it's just gonna be a parmesan vinaigrette it's the dressing he uses I don't know how he makes it I'm just gonna make it up try and get it as close as I can so I don't know I'm just gonna take about that much parmesan this is cut let's just chop it up okay 1/2 cup of parmesan looks like I'm going with about 1/4 cup of white wine vinegar you could probably use champagne vinegar red wine vinegar whatever you want 1 to 2 limes tablespoon of Dijon salt pepper we gotta taste it one thing to note is that we did not add sugar there's plenty of sugar in the sugar snap peas so we're gonna add a little color with radicchio we're gonna make like a bed of a few lettuces that the snap peas will sit on top so I just want to kind of get some of these leaves off so what I'll just do is cut it in half it's like one half I'll just remove the core I just want to get little cups we're gonna chives I've got red chilli which is definitely not in the recipe and some parsley I'm just gonna pick those up indefinitely chop these I'm just gonna kind of leave them whole cuz I want these leaves present in the salad we're gonna slice this like we have before in thin slices this is some Bibb lettuce I'm just gonna rip a couple these guys off just kind of alternating with the colors make like a little bit of a bed for the sugar snap make sure you taste it and adjust it for some salt because these are raw we've never seasoned them we never cooked them but I mean it looks delicious if you can just imagine it's pretty simple salad but there's a lot of interesting things happening when you can make a good vinaigrette and you know how to put flavors together there are no boring salad it's crunchy this is truly an ingredient focused dish it's an example of how you have good ingredients a few techniques you can make simple things incredible and people will wonder how you did what you did and you didn't really even do much but pay attention and care about it thanks again for watching again thanks for all participation in the knife giveaway there's over 400 entries and a few days you have about 10 or 11 days left to enter it ends on June 30th you can win knives I'm given knives or I'll see you next time\n"