snap peas with buttermilk and chives

from power vegetables (recipe below)

this is a quick and easy veggie recipe, definitely ranch inspired, but even simpler. i would recommend making the dressing ahead of time and chilling to ensure it is nice and thick, mine was a little on the runny side. per the recipe notes it is from the nomad hotel.

MAKES 4 SERVINGS

BUTTERMILK VINAIGRETTE

1⁄2 C buttermilk

1⁄2 C crème fraîche

2 T olive oil

/1⁄2t white vinegar + kosher salt

SNAP PEAS

1 lb whole sugar snap peas

1 C shelled sugar snap peas 1 T chopped chives

+freshly ground black pepper

1. Make the vinaigrette: Using an immersion blender, blend the buttermilk, crème fraîche, olive oil, and vinegar together until fully emulsified. Season with salt and use right away or refrigerate in an airtight container for up to 5 days if you're making it ahead.

2. Prepare the snap peas: Cut half of the whole snap peas in thirds crosswise or in half lengthwise, creating different shapes and sizes. Place all of the snap peas in a bowl and dress with the buttermilk vinaigrette, tossing to coat. (I don't like to do it too thoroughly or I think they end up looking like they are coated in white chocolate.)

3. Divide the dressed snap peas among 4 bowls. Garnish with chives and black pepper.