Recipe courtesy of Katie Lee Biegel

Sugar Snap Pea and Radish Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings


For the salad:

For the vinaigrette:


  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.
  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.
  3. In a large salad bowl, combine the peas, radishes, and minced chives. 
  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. 
  5. Toss the vinaigrette with the salad and serve.