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Sugar Snap Pea and Radish Salad

SERVINGS
4-6
RATE THIS RECIPE
(39)
Sugar Snap Pea and Radish Salad
Sugar Snap Pea and Radish SaladClaudia Sintigo / TODAY
SERVINGS
4-6
RATE THIS RECIPE
(39)

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.