Snap Pea Salad With Mint and Tahini Harissa Dressing Recipe

Ingredients

• Kosher salt
• 1 pound (450g) snap peas, ends and strings pulled off
• 1 medium clove garlic
• 2 tablespoons (15ml) juice and 1 teaspoon (2g) grated zest from 1 lemon, divided
• 2 tablespoons (30ml) sesame tahini
• 1/4 cup (60ml) Greek-style yogurt
• 1 to 2 tablespoons (15 to 30ml) harissa paste, to taste
• 3 tablespoons (30ml) extra-virgin olive oil
• Freshly ground black pepper
• 1 small shallot, finely minced (about 1/2 ounce; 15g)
• 12 mint leaves, finely minced
• Piment d'espelette, crushed Aleppo chilies, gochugaru (Korean chili flakes), or other crushed red pepper flakes, for serving

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