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Snap Pea, Orange and Radish Salad

  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. 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.
  3. 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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