Name: Snap Pea, Orange and Radish Salad
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: Kosher salt and freshly ground black pepper; 1 pound sugar snap peas, ends trimmed; 3 tablespoons extra-virgin olive oil; 1 1/2 ounces sliced prosciutto (about 3 slices); 1/2 cup crumbled fresh goat cheese (about 4 ounces); 1 shallot, sliced into thin (1/8-inch) rings; 2 medium navel oranges, supremed (peel and pith removed, cut into segments with a paring knife); 1/4 cup fresh orange juice, squeezed from the leftover orange membranes; 5 or 6 small red radishes, sliced into very thin rounds, preferably on a mandoline; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh tarragon

Directions

Watch how to make this recipe.

Fill a large pot halfway with water and bring to a boil; season generously with salt. Prepare an ice bath in a large bowl. Blanch the sugar snap peas in the boiling water for 2 minutes, or until they turn bright green and soften slightly. Strain, then immediately plunge into the ice bath to cool completely. Drain well. Spread out the snap peas on a baking sheet and dry with paper towels.
Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the prosciutto slices; cook for 1 to 2 minutes per side, until crispy. Transfer to a paper-towel-lined baking sheet to cool and drain of excess oil.
Add the dried sugar snap peas to a large bowl, and crumble the prosciutto over the peas. Drizzle with the remaining 2 tablespoons olive oil. Add the goat cheese, shallots, orange supremes, orange juice, radishes, mint and tarragon; gently toss together. Season with salt and pepper, and serve immediately.

Cook’s Note

The salad can be held in the refrigerator for a couple hours before serving. After 3 or 4 hours, however, the bright green color of the snap peas will dull slightly, though taste and texture are unaffected.

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Snap Pea, Orange and Radish Salad

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