Blistered Snap Peas with Fish Sauce Vinaigrette, Roasted Cashews, and Basil
"We like to use fish sauce in nontraditional ways, letting it enhance dishes more firmly rooted in French, Italian, and even South American cooking," says Gabrielle Quiñónez Denton. For instance, she and Greg Denton may substitute fish sauce for anchovies in Caesar dressing or splash it into a slow-simmered braise to develop depth. They like to serve this dish as a side to a variety of grilled meats and seafood, but may love it even more served over steamed rice with extra chopped cashews for a light and healthy one-bowl meal.
Recipe by Cooking Light May 2016
Gallery
Credit:
Hector Sanchez Styling: Heather Chadduck Hillegas
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
154 calories; fat 12g; saturated fat 1.8g; mono fat 8.4g; poly fat 1.5g; protein 3g; carbohydrates 9g; fiber 2g; cholesterol 0mg; iron 2mg; sodium 243mg; calcium 43mg; sugars 4g; added sugar 0g.