Best Sugar Snap Pea And Radish Salad Recipes

SUGAR SNAP PEA AND RADISH SALAD

Steps:

• For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
• Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
• In a large salad bowl, combine the peas, radishes, and minced chives.
• For the vinaigrette: 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.

SUGAR SNAP PEA, RADISH, AND CUCUMBER SALAD

Steps:

• Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.
• Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
• Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.

SUGAR SNAP PEA AND RADISH SALAD

Steps:

• Bring medium pot of salted water to a boil. Blanch peas until just tender and bright green, about 3 minutes.
• Drain and transfer to a bowl of ice water to cool; drain well.
• In a large salad bowl, combine peas, radishes and chives.
• For Vinaigrette: In a small jar or container with a tight-fitting lid, shake together oil, vinegar, honey, salt, and pepper.
• Toss salad with vinaigrette and serve.

SUGAR SNAP PEA AND RADISH SALAD

Steps:

• Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.
• Toss well. Season with salt and pepper, and serve immediately.