Charred Snap Peas with Lemon and Parmesan Dressing

This vibrant and seasonal dish, inspired by Yotam Ottolenghi and modified slightly by Jeanne Rosner, brings out the best in fresh snap peas with bold, bright flavors and irresistible texture. It starts with thin slices of lemon sautéed until golden and just softened, mellowing their tang while intensifying their citrusy aroma. Once cooled slightly, the lemon is finely chopped and stirred into a rich, savory dressing made with miso, freshly grated Parmesan cheese, olive oil, minced garlic, and a touch of salt and pepper. The result is a zesty, umami-packed mixture that adds depth and brightness.

Meanwhile, the snap peas are sautéed over medium-high heat until blistered and charred in spots—tender-crisp with a smoky edge that complements their natural sweetness. While still warm, the peas are tossed with the lemon-Parmesan dressing, allowing the flavors to meld and coat each bite.

Serve this dish warm or at room temperature as a side, a light lunch, or a vibrant addition to any spring or summer spread. It’s a delicious way to celebrate seasonal produce with minimal ingredients and maximum flavor.