“The bright colors of this salad make it the perfect addition to any summer spread. I love the combination of the sweet snap peas with the peppery radishes.” – Katie Lee
For the salad:
¾ pound sugar snap peas, trimmed
1 bunch radishes, trimmed and leaves removed (I like to cut half of the radishes into quarters, and thinly slice the other half to create different textures)
2 tablespoons minced fresh chives
For the vinaigrette:
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Bring a medium pot of salted water to a boil. Blanch the peas just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool in ice water. Drain well. In a large salad bowl, combine the peas, radishes, and chives.
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.
Toss the vinaigrette with the salad and serve.
YIELD: 4 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 3 MINUTES