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Like celery sticks and baby carrots, sugar snap peas are most often eaten solo as a healthy snack or as crudités at dinner parties. Franny’s chef Andrew Feinberg got us rethinking all that with a recipe that showcases the vegetable’s true salad potential. In the Brooklyn restaurant’s just-released cookbook, Franny’s: Simple Seasonal Italian, Feinberg proves his point in a salad that combines barely blanched sugar snap peas, a fragrant herb-laced dressing and a smear of creamy ricotta cheese. It’s everything you love about a crudités platter, on your salad plate.
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