Ingredients

 
For the salad 3/4 pound sugar snap peas, trimmed 1 bunch radishes (I like to cut half of the radishes into quarters, and the other half thinly sliced to create different textures) 2 tablespoons minced chives For the vinaigrette 3 tablespoons olive oil 1 tablespoon cider vinegar 1 teaspoon honey 1 teaspoon salt 1/2 teaspoon freshly ground black pepperFor the salad 3/4 pound sugar snap peas, trimmed 1 bunch radishes (I like to cut half of the radishes into quarters, and the other half thinly sliced to create different textures) 2 tablespoons minced chives For the vinaigrette 3 tablespoons olive oil 1 tablespoon cider vinegar 1 teaspoon honey 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
 

Time:

  • Prep Time: 15 minutes
  • Cook Time: 3 minutes

 

Serves: 4

You can find more in the book.

Sugar Snap Pea and Radish Salad

Sugar_Snap_Salad-large

The bright colors of this salad make it the perfect addition to any summer spread.  I love the combination of the sweet snap peas with the peppery radishes.

For the salad: Bring a medium pot of salted water to a boil. Blanch the peas just until tender-crisp and bright green, about 2 to 3 minutes. Remove the peas from the pot and cool in ice water. Drain and let dry.  In a large salad bowl, combine sugar snap peas, radishes, and chives.

For the vinaigrette: In a glass jar or resealable plastic container combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.

Toss the vinaigrette with the salad and serve.