Visit Katie Lee's outdoor kitchen on Long Island
Play Video - 3:45
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.
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
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.
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