I often serve this dish as an hors d'oeuvre with drinks while I'm getting the rest of the meal together. I put a bowl of it on the table for friends to spoon onto small plates, accompanied by good bread. Guests always ask for the recipe.
Lemon and Olive Oil Dressing:
2. Make the Lemon and Olive Oil Dressing: Rub the cut side of one of the garlic halves over the inside of a small bowl. Add the lemon juice, salt and sugar. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle in the olive oil until the sauce has formed a thin emulsion with a subtle garlic flavor; discard the garlic.
3. Up to 1/2 hour before serving, Add the sugar snap peas and lemon zest and toss to coat; season with fresh pepper.
4. Just before serving, using a mechanical slicer or a vegetable peeler, shave the Parmigiano into paper-thin shavings; scatter over the peas, toss gently.
Reprinted with permission from The Improvisational Cook by Sally Schneider
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.