Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4 to 6

　　2 small shallots, minced

　　1 1/2 tablespoons Sherry vinegar*

　　3 tablespoons extra-virgin olive oil

　　1 pound sugar snap peas, trimmed

　　1/2 cup thinly sliced fresh basil leaves

　　3 tablespoons chopped fresh parsley leaves

　　2 heads Bibb lettuce, washed, spun dry, and torn into bite-size pieces

　　*available at specialty foods shops and some supermarkets.

　　

Step 1

In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.(Vinaigrette may be made 1 day ahead and chilled, covered.)

　　

Step 2

In a large saucepan of boiling salted water cook snap peas until crisp-tender, about 2 minutes. Drain snap peas in a colander and transfer to a bowl of ice water to stop cooking. Drain snap peas well.(Snap peas may be prepared up to this point 1 day ahead and chilled, covered.)

　　

Step 3

Add snap peas to vinaigrette with basil and parsley, tossing to combine well. Line a platter or salad bowl with lettuce and mound with salad.