Snap Pea and Marinated Mushroom Salad



3/4 c. extra-virgin olive oil
6 tbsp. white-wine vinegar
1 1/2 tsp. coarse salt
1 tsp. fresh-ground pepper
9 oz. button mushrooms
8 c. sugar snap peas
1 tbsp. chopped fresh thyme leaves

1. Marinate the mushrooms: Whisk the olive oil, vinegar, salt, and pepper together in a medium bowl. Add the mushrooms, toss to coat, and marinate covered for at least 45 minutes, or up to overnight, stirring occasionally. Cook the snap peas: Fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tablespoon of salt to a boil. Add the snap peas and cook for 2 minutes. Drain the peas into a colander and immediately submerge in the bowl of ice water. Let sit until chilled, about 2 minutes. Drain and transfer to a large bowl. Assemble the salad: Drain the mushrooms and discard all but 1 tablespoon of the marinade. Toss the mushrooms, snap peas, reserved marinade, and thyme and serve immediately.

Yield: 12 servings

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