Snow Pea and Radish Salad
Cutting the radishes into thin slivers tempers their peppery bite and spreads it evenly throughout the dish. The sweet-tart honey-vinegar dressing provides a contrast to the spicy radishes and plays along with the sweetness of the snow peas in this springtime salad.
- 1/2 lb. snow peas, trimmed
- 5 radishes, thinly sliced and then cut into thin strips
- 1 1/2 Tbs. rice vinegar
- 1/2 tsp. honey
- Pinch of sea salt, plus more, to taste
- Pinch of freshly ground pepper, plus more, to taste
- 1/4 cup canola oil
- Leaves from 2 fresh mint sprigs, cut into thin ribbons
Bring a large pot of salted water to a boil over high heat. Fill a large bowl two-thirds full with ice water.
Add the snow peas to the boiling water and cook for 1 1/2 minutes. Drain the snow peas and then immediately plunge them into the ice water. Let stand for a minute or two, then drain the snow peas and pat dry.
Cut the snow peas on the diagonal into 1-inch pieces and place in a bowl. Add the radishes to the bowl with the snow peas.
In a small bowl, whisk together the vinegar, honey, salt and pepper. Add the oil in a slow, steady stream and whisk to blend. Taste and adjust the seasonings.
Add enough dressing to coat the snow peas and radishes and toss to coat well; you may not need it all. Add the mint to the salad and toss gently to mix. Serve immediately. Serves 4.
Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).