Ingredients
- 1 pound shelled sweet English peas, blanched 10 seconds
- 3 small slices stale bread, soaked in 1 cup cold water
- 3 cloves garlic, minced
- 3/4 pound sugar snap peas, blanched 1 minute
- 1/2 English cucumber, peeled and seeded
- 1/4 cup extra virgin olive oil
- 3 tablespoons sherry vinegar
- Salt and freshly ground black pepper
- Extra virgin olive oil for drizzling
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