Name: Sugar Snap Pea Vinaigrette
Yield: Makes 1½ cups
Ingredients: 2 cups sugar snap peas (about 8 ounces), trimmed; Kosher salt; 1 garlic clove, finely grated; ½ cup olive oil; 3 tablespoons finely chopped mint; 2 teaspoons white wine vinegar; 1½ teaspoons finely grated Meyer or regular lemon zest; ¼ cup fresh Meyer or regular lemon juice; Aleppo-style pepper (for serving)

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Michael Graydon + Nikole Herriott

Make sure to add the lemon juice just before serving so that the vinaigrette holds its vibrant color. This recipe is from Josef Centeno of P.Y.T. in Los Angeles, CA.

Recipe notes