Snap Pea Salad Recipe
Cut top off lemongrass and discard, leaving bottom 4 inches. Peel remaining lemongrass and finely chop. In a small bowl, combine chopped lemongrass, shallot, serrano chili, white wine vinegar, honey, sea salt and black pepper. Slowly whisk in olive oil. Set aside.
Fill a large Dutch oven with water and bring to a boil over high heat. Add snap peas and cook until tender-crisp, 45 seconds to 1 minute. Remove peas and plunge them into a large bowl of ice water to stop cooking process; drain well. Combine peas, strawberries, pea shoots and spearmint leaves in a bowl. Add reserved vinaigrette and toss well to combine.
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