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Sugar Snap Pea and Radish Salad

foodnetwork.com
serves 4

Ingredients
For the salad:
  • Kosher salt
  • 3/4 pound sugar snap peas
  • 1 bunch red radishes
  • 1/2 bunch fresh chives
For the vinaigrette:
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar 
  • 1 teaspoon honey 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 
​
Picture
Preparation
For the salad:
  1. 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.
  2. 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.
  3. In a large salad bowl, combine the peas, radishes, and minced chives. 
For the vinaigrette:
  1. 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. 
  2. Toss the vinaigrette with the salad and serve. 
​

 ​

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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