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Raw Sugar Snap Pea Salad

Prep Time:  20 Minutes

     Cook Time:  0 Minutes

     Serves:  6

Sometimes the simplest twist on a dish can alter it significantly. Adapted from a recipe by New York Times food writer Melissa Clark, Terese changed little but angle-chops for more crunch and juice and a sassier look.

Ingredients

  • ¾ cup radishes, angle-chopped
  • 1 ½ cups sugar snap peas, angle-chopped
  • ¾ cup asiago cheese, rough-chopped
  • ¼ cup fresh mint leaves, rough-chopped
  • 1 tsp. garlic, minced
  • Sea salt
  • 1 tbsp. fresh lemon juice
  • 3 tsp. balsamic vinegar
  • 3 tbsp. olive oil
  • Freshly ground pepper

Directions

  1. Toss radishes, peas, cheese and mint in a bowl.
  2. Using the flat of a knife, mash the garlic and pinch of salt on a cutting board to form a paste.
  3. Scrape garlic into a small bowl and add the lemon juice, vinegar and a little more salt. Whisk in the olive oil.
  4. Toss with pea mixture. Add pepper to taste.
  5. Serve immediately or chill it first.

Notes