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