Sunday’s N.Y. Times, 7.11.99, included an article by Molly O'Neill focused on sugar snap peas. While I believe that only folks living among the exalted in the Hamptons' enclaves could believe this is a subject worthy of an entire article -- even Molly had difficulty filling an entire two page spread --there is one little recipe tacked on at the end that piqued my interest. No, it's not the one requiring a peeled jicama, halibut steaks or scallion crepes. This is a simple recipe for a salad dressing (tomato vinaigrette) to be used with snap peas. Enjoy.

Tomato Vinaigrette for Snap Peas

Yield: About 1 cup.

Bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until they just begin to soften, about two minutes. Drain and immediately plunge the peas into cold water to stop the cooking. When cool, drain again, then chill until ready to toss with vinaigrette.

Another good combination, along these same lines, though with a vegetable associated with fall’s cooler months is Broccoli Vinaigrette. Blanch trimmed broccoli florets, leaving a slight crunch. Cool rapidly by plunging into cold water, then drain and chill thoroughly. Make The Joy of Cooking’s French Vinaigrette, * adding about a tablespoon of highest-grade capers, just before mixing vinaigrette with the chilled broccoli florets. A wonderful garnish is hard-boiled eggs, finely chopped, and sprinkled atop the dressed broccoli florets. All should be chilled for at least an hour, then drained thoroughly prior to serving.