This salad was the sleeper hit on our July 4th spread. Imagine all the smoked meats, potato salad, mac & cheese….and then this light, bright, crunchy delight.
Snap peas have always befuddled me – sometimes tough, often soggy when I cook them. What inspired me about this recipe from Melissa Clark was the notion of eating them raw. Could this be what I was missing? She has us cut them thin and sexy-like on the bias, then toss with torn mint, feta cheese and a quick vinaigrette. The peas have a sweet crunch, the herbs and radish bring bright freshness, and the cheese delivers a creamy, salty funk. Surprisingly, the garlic punch from the vinaigrette is what really makes this salad sing.
Be sure to make this in Spring and Summer, when snap peas are at their best. Enjoy!
PrintSugar Snap Pea Salad with Radish & Mint
Ingredients
SALAD
3/4 cup thinly sliced radishes
4 ounces thinly sliced sugar snap peas (about 1 1/4 cups)
4 ounces crumbly cheese (about 1 cup, feta, ricotta salata or cotija all work well)
1/3 cup torn mint leaves
DRESSING
1 small garlic cloveÂ
1 tablespoon freshly squeezed lemon juice
1 teaspoon vinegar (balsamic, sherry or red wine vinegar)
1 teaspoon honey
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions
- In your serving bowl, toss together the radishes, peas, and mint.
- Make a paste of the garlic clove, either by grating with a microplane, or by sprinkling minced garlic with salt and using the back of your knife.
- Place garlic in a small bowl and add lemon juice, vinegar and honey. Stir well. Â
- Drizzle in the olive oil, stirring constantly. Add salt and pepper to taste.
- Poor dressing over salad and toss to combine. If you have the time, let this sit for 5-10 minutes before serving. Add the cheese last, and toss again to combine. Add more salt or pepper to taste, if necessary.