Sugar Snap Pea and Radish Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Ladies Home Journal article on Katie Lee Joel (Billy Joel's wife). I am a radish lover and will try this delicious sounding summer salad. Ingredients:
3/4 lb sugar snap pea, trimmed |
2 cups radishes (half cut into quarters, remaining thinly sliced) |
2 tablespoons chives, fresh, minced |
3 tablespoons extra virgin olive oil |
1 tablespoon cider vinegar |
1 teaspoon honey |
1 teaspoon kosher salt |
1/2 teaspoon pepper, freshly ground |
Directions:
1. Bring medium pot of salted water to a boil. Blanch peas until just tender and bright green, about 3 minutes.
2. Drain and transfer to a bowl of ice water to cool; drain well.
3. In a large salad bowl, combine peas, radishes and chives.
4. For Vinaigrette: In a small jar or container with a tight-fitting lid, shake together oil, vinegar, honey, salt, and pepper.
5. Toss salad with vinaigrette and serve.
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