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sugar snap pea and radish salad


Crunchy, crispy, and light. The sweet crunch of fresh sugar snap peas and sliced radishes. It takes a few minutes to make this salad, and pairs well with almost every summer dish. 

Ingredients - salad

kosher salt 
3/4 pound sugar snap peas
1 bunch red radishes
1/2 bunch fresh chives

Ingredients - vinaigrette

3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 


Recipe Instructions

Step 1: For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
Step 2: Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
Step 3: In a large salad bowl, combine the peas, radishes, and minced chives.
Step 4: For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
Step 5: Toss the vinaigrette with the salad and serve. 

The recipe and image are courtesy of Food Network

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