Sugar Snap Pea and Radish Salad

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

For the salad:

Kosher salt

3/4 pound sugar snap peas

1 bunch red radishes

1/2 bunch fresh chives

For the vinaigrette:

3 tablespoons olive oil

1 tablespoon cider vinegar 

1 teaspoon honey 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Directions

  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. 
Chopped Salad
PREMIUM
Katie Lee

Chopped Salad

14m Easy 97%
CLASS
Shaved Root Vegetable Salad
PREMIUM
15m Easy 95%
CLASS
Pea Salad with Basil and Pea Shoots
PREMIUM
16m Easy 100%
CLASS
Broiled Arctic Char with Marinated Cucumber and Radish Salad
PREMIUM