Sugar Snap Pea and Radish Salad

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.

Source
Martha Stewart Living, April 2008
Sugar Snap Pea and Radish Salad
  • servings 4

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. Step 1

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

  2. Step 2

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

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Reviews (3)

  • mmsrjs
    19 Jul, 2008

    REST OF MY COMMENT: TO TURN TO AND BE STORED IN THE BODY AS 'F A T'
  • 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
  • mngirl
    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.
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