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Sugar Snap Pea and Radish Salad

2

A mandoline is ideal for slicing radishes into perfect thin rounds, but a sharp knife also works. The vegetables can be trimmed and sliced a few hours ahead. To keep them crisp, wait to toss them with the other ingredients until just before serving.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, April 2008

Ingredients

  • 1 pound sugar snap peas, ends trimmed, and halved crosswise if desired
  • 4 radishes, sliced paper-thin
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste

Directions

  1. Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.

  2. Toss well. Season with salt and pepper, and serve immediately.

Reviews Add a comment

  • mmsrjs
    19 JUL, 2008
    REST OF MY COMMENT: TO TURN TO AND BE STORED IN THE BODY AS 'F A T'
    Reply
  • mmsrjs
    19 JUL, 2008
    OH DEAR! ORANGE JUICE IS SWEET ON ITS OWN, NEVER ADD MORE SUGAR. IF THE LEMON 'JUICE' IS TO STRON START WITH A LITTLE AND TASTE UNTIL YOU HAVE IT JUST AS YOU LIKE IT. EVEN A LITTLE SUGAR ADDED TO A MEAL WILL CAUSE YOUR BODY TO PRODUCE INSULIN WHICH IN TURN WILL CAUSE ALL THE FOOD IN THAT MEAL TO TURN
    Reply
  • Katelinlee
    14 JUN, 2008
    The lemon zest was much too strong. In the second try I omitted the zest, and added a little orange juice and sugar.
    Reply