Sugar Snap Salad
A fresh and vibrant salad featuring crisp sugar snap peas, peppery radishes, and crumbled cheese, dressed with a bright citrus vinaigrette and garnished with mint and sumac.
Ingredients
- •1½ pounds sugar snap peas
- •1 to taste Kosher salt
- •3 tablespoons extra-virgin olive oil
- •1 tablespoon fresh lemon juice
- •1 teaspoon white wine vinegar
- •½ teaspoon sumac
- •1 bunch radishes
- •4 ounces ricotta salata or feta
- •1 to taste black pepper
- •2 tablespoons fresh mint
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Cooking Instructions
- 1.
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.
10 min
- 2.
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.
5 min
- 3.
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.
5 min
