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  • Cook's Illustrated

    Celebrate Spring with Pea Salad

    Feb 11, 2020 3 minutes
    BY ANNIE PETITO

    tir-frying or sautéing fresh snow peas and sugar snap peas or even frozen English peas is fine most of the year. But in spring, when these legumes are actually in season (and the only time fresh English peas are available), cooking them beyond the briefest blanch feels like a shame. This year, I decided to showcase all three peas in a knockout spring salad. Each variety would bring something different to the mix: English peas would add pops of earthy-sweet flavor, snap peas would

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