Sugar Snap Pea Salad

Looking at my latest Bon Appétit magazine, I was overcome by the desire to make EVERYTHING in it immediately! With great haste and much enthusiasm, I cooked up a delicious menu for the week jam packed with lots of fresh veggies, grilled meats and vibrant flavors of lemon and spices. Since Judd and I are avid vegetable consumers, this light and fresh sugar snap pea salad seemed the perfect side dish to a summertime dinner. I say summertime, because technically it IS summer…. although, for those of you that live in the Bay Area… I really mean, cold, dreary and winter-like.

Tucked away within our apartment, we leisurely prepared a delicious meal that just begged to be eaten outside… at a BBQ. If it wasn’t for my bundled clothing and cozy slippers, I would have thought it was a gorgeous June evening the moment I dug into this light and refreshing dish. The sugar snap peas explode with color and crunch, while the radishes, feta cheese and mint transport your taste buds to the warm Mediterranean. A simple dressing of olive oil and lemon juice make each bite burst with citrusy flavor. Yum!

Done is under 10 minutes, this dish is perfect for a Forth of July barbeque. Picture this… cold drink in one hand, seared meat cooking on the grill and a zesty vegetable salad that makes you blissfully happy it’s summertime….

Makes 6-8 servings

1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
Kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon (or more) fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sumac plus more for garnish
1 bunch radishes (about 6 ounces), trimmed, thinly sliced
4 ounces ricotta salata or feta, crumbled
Freshly ground black pepper
2 tablespoons coarsely chopped fresh mint

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes.  Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry. Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl.

DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.

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5 thoughts on “Sugar Snap Pea Salad

  1. I’ve been gorging on raw sugar snaps and radishes from the market lately. This looked like a good combo of the two, so I just made it. I’ll definitely be repeating this recipe. Thanks.

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