SERVINGS
4-6
Ingredients
Salad
- 3/4 pound sugar snap peas, trimmed
- 1 bunch radishes, trimmed and leaves removed
- 2 tablespoons minced fresh chives
Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Chef notes
The sweet green snap peas and crunchy red radishes add amazing flavor and gorgeous colors to this vibrant salad that is absolutely bursting with summertime freshness.
Technique tip: Cut half of the radishes into quarters, and thinly slice the other half to create different textures.
Preparation
Bring a medium pot of salted water to a boil. Blanch the peas just until crisp-tender 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.
