Sugar Snap Peas With Yogurt, Feta and Dill NYT Cooking Melissa Clark Yield: 4 servings ¼ tsp. kosher salt, plus more for water and to taste ½ lb. sugar snap peas, trimmed (about 3 cups) 1 garlic clove, finely grated or minced 1½ Tbsp. fresh lemon juice, plus more to taste Freshly ground black pepper 4 Tbsp. extra-virgin olive oil, plus more for drizzling 1 cup thinly sliced fennel, or use radish or cucumber ½ packed cup roughly chopped fresh dill, or use a combination of dill and fennel fronds 2 scallions, thinly sliced ⅓ cup plain whole-milk yogurt (if using Greek, thin it down with milk or water until pourable) ½ cup crumbled feta (about 2 oz.) ½ tsp. finely grated lemon zest Torn soft herbs, such as mint, basil, parsley, tarragon, chives, cilantro or a combination, for serving Crusty bread, for serving (optional) Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel. When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise. In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed. In a small bowl, stir together the yogurt, ¼ cup feta, lemon zest and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste. Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining ¼ cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.

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