Romaine Salad with Pickled Sugar Snap Peas

This is a great spring time salad that Mr. Wright and I are currently obsessing over.  We try to eat salads as much as possible and this is a nice change up from the boring old salad and vinaigrette.  I have even been pickling the sugar snap peas to have on hand for a quick snack or appetizer.  They are so addicting!!

Romaine Salad with Pickled Sugar Snap Peas

Salad: 5 oz. baby romaine lettuce 1 cup quick pickled sugar snap peas, recipe follows Panko breadcrumbs, recipe follows

1/2 cup of Thousand Island dressing

Quick Pickled Sugar Snap Peas: 3/4 cup apple cider vinegar 1/2 cup sugar 2 tablespoons kosher salt 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole mustard seeds 1 cup sugar snap peas, trimmed

Homemade Breadcrumbs: 1/4 plain panko bread crumbs Olive oil Kosher salt and cracked black pepper

Directions:

For the Snap Peas:

Place the vinegar, sugar, salt, coriander and mustard seeds in a small saucepan and stir to combine. Bring to a boil and turn off the heat. Place the snap peas in a bowl or canning jar and pour the pickling brine over them so they are submerged. Cover with plastic wrap or a jar lid for at least 30 minutes before removing.  They can also keep in a sealed container in the refrigerator for up to one month.

For the bread crumbs:

Heat a small pan over medium heat.  Once hot, add enough oil to coat the bottom of the pan.  Add the panko bread crumbs to the hot oil.  Season with salt and pepper.  Toast the bread crumbs until they are light golden brown, stirring frequently, about 3-5 minutes.  BE CAREFUL! You must keep an eye on them because they can burn quickly!

For the salad:

Arrange the lettuce on a serving platter.  Place the pickled snap peas on top of the lettuce and drizzle with the thousand island dressing.  Sprinkle the toasted bread crumbs on top.